Yakamein Recipe (New Orleans Creole Beef Noodle Soup)

Name: Yakamein Recipe (New Orleans Creole Beef Noodle Soup)
Prep time: 15 min
Cook time: 3 h 20 min
Yield: 8 serving
Ingredients: 3 pound boneless chuck roast; 3 tablespoons creole; 2 tablespoons olive oil; 1 large onion; 1 green bell pepper; 1 celery stalk; 8 cups water; 2/3 cup soy sauce; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; hot sauce; salt and black pepper to taste; 16 ounces spaghetti noodles; For Serving. Chopped scallions, extra hot sauce, 4-5 hard boiled eggs (halved)

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Servings
8
Calories
580 kcal
Course
Main Course
Cuisine
Chinese, American

Yakamein Recipe (New Orleans Creole Beef Noodle Soup)

Winston Rice

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This New Orleans yakamein recipe is a delicious bowl of Creole spiced beef noodle soup famously enjoyed as a hangover cure. Learn how to make it at home.

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Ingredients

Servings

3 pound boneless chuck roast or eye of round, cut into 2-3 inch pieces
3 tablespoons creole or Cajun seasonings, divided
2 tablespoons olive oil
1 large onion chopped
1 green bell pepper chopped
1 celery stalk chopped
8 cups water
2/3 cup soy sauce or more to taste
2 tablespoons ketchup or more to taste
1 tablespoon Worcestershire sauce or more to taste
hot sauce to taste
salt and black pepper to taste
16 ounces spaghetti noodles cooked to al dente
For Serving. Chopped scallions, extra hot sauce, 4-5 hard boiled eggs (halved)

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Instructions

Season the chopped beef with 1 tablespoon Cajun or Creole seasonings.
Heat the oil to medium-high heat in a large pot or Dutch oven. Sear the beef on each side to get a nice brown crust, about 10 minutes. Set the meat onto a plate and set aside.
Add the onion, bell pepper, and celery. Cook for 5-6 minutes to soften.
Stir in the water and remaining Cajun or Creole seasoning along with salt and pepper to taste, then scrape up the browned bits from the bottom of the pot.
Tuck the browned beef back into the pot. Bring to a boil, then reduce heat and simmer 2-3 hours, or until the beef is fall-apart tender. Turn off the heat and cool for 20 minutes.
Remove the beef and chop or shred it, to your preference.
Skim the fat from the beef stock pot, then warm the broth on medium-low heat. Stir in the soy sauce, ketchup, Worcestershire sauce, hot sauce, and salt and pepper. Taste and adjust them all to your preference. You can simmer a bit to let the flavors mingle and develop.
When you’re ready to serve the Yakamein, divide the beef into 8-10 bowls, then add the cooked spaghetti noodles.
Top the bowls with warm stock from the pot, then garnish with scallions, extra hot sauce, and half a hard boiled egg.

Nutrition Information

Show Details

Calories 580kcal (29%) Carbohydrates 48g (16%) Protein 43g (86%) Fat 24g (37%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 117mg (39%) Sodium 1300mg (54%) Potassium 857mg (24%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 901IU (18%) Vitamin C 15mg (17%) Calcium 64mg (6%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 580 kcal

% Daily Value*

Calories	580kcal	29%
Carbohydrates	48g	16%
Protein	43g	86%
Fat	24g	37%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	117mg	39%
Sodium	1300mg	54%
Potassium	857mg	18%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	901IU	18%
Vitamin C	15mg	17%
Calcium	64mg	6%
Iron	5mg	28%