Yakamein
Yakamein is a Chinese-Creole noodle soup popular in New Orleans. It's comfort food, it's hangover food, it's the byproduct of immigrant communities, and all around a delicious savory dish.
Yield: 6 servings
Calories: 393kcal
Materials
- 3 lbs beef chuck or stew meat cut into 1 inch chunks
- 2 tsp Creole seasoning
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 1 large celery stalk chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- salt and pepper
- 1 tbsp soy sauce
- 6 eggs 1 per serving, hard boiled
- 3 green onions finely chopped
- 1 lb spaghetti
Instructions
- In a medium sized bowl, toss the beef chunks in the Creole seasoning. Heat a dutch oven over medium high heat. Once hot, add some of the beef chunks so they aren't touching (do in a few batches).
- Get a nice sear (about 2 minutes) and sear until all sides are nicely browned. Remove from the pot and repeat with remaining beef.
- Once the beef has been browned, add olive oil and onion, bell pepper, and celery. Season lightly with salt and pepper. Cook until onion is translucent, about 5 minutes, stirring frequently.
- Add minced garlic, stir, and cook until fragrant, about 1 minute. Next, return beef to the pot, and add the soy sauce and 12 cups of water.
- Stir and bring to a boil. Reduce heat to a simmer, cover the pot, and simmer until the beef is very tender, about 2 hours.
- Next, cook spaghetti according to package instructions. Drain the noodles and toss with a little olive oil so they don't stick.
- When the meat is tender shred, if desired, and taste broth for seasoning. To assemble, add noodles to bowls and ladle the beef stew in. Top with green onion and hard boiled eggs.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 64g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 176mg | Potassium: 297mg | Fiber: 7g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 2mg