📝 About This Recipe
Born in the vibrant kitchens of New Orleans, Yakamein is a soul-warming fusion of Creole flavors and Chinese influence, affectionately known by locals as 'Old Sober' for its legendary ability to cure a hangover. This savory noodle soup features tender, slow-simmered beef swimming in a salty, spicy, and deeply aromatic broth that marries soy sauce with Cajun spices. Topped with a hard-boiled egg and fresh green onions, it is a unique piece of culinary history that offers comfort in every spoonful.
🥗 Ingredients
The Beef and Broth
- 3 pounds Beef Chuck Roast (cut into 1-inch cubes)
- 2 tablespoons Vegetable Oil
- 8 cups Beef Broth (low sodium preferred)
- 2 cups Water
- 1/2 cup Soy Sauce (all-purpose or dark soy sauce)
- 2 tablespoons Worcestershire Sauce
- 3 tablespoons Cajun or Creole Seasoning (adjust based on salt preference)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper (optional, for extra heat)
Noodles and Eggs
- 1 pound Spaghetti Noodles (cooked al dente)
- 6 pieces Large Eggs (hard-boiled and peeled)
The Garnish
- 1 bunch Green Onions (thinly sliced)
- 1 bottle Hot Sauce (Louisiana-style, for serving)
- 1/4 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Begin by patting the beef chuck roast cubes dry with paper towels. Season them lightly with a pinch of Cajun seasoning.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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3
Sear the beef in batches, ensuring not to crowd the pan, until deeply browned on all sides (about 5-7 minutes per batch). Remove beef and set aside.
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4
Deglaze the pot by pouring in 1 cup of beef broth, scraping the bottom with a wooden spoon to release all the flavorful brown bits (fond).
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5
Return the beef to the pot and add the remaining beef broth, water, soy sauce, and Worcestershire sauce.
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6
Stir in the Cajun seasoning, onion powder, garlic powder, and cayenne pepper. Bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 2.5 to 3 hours, or until the beef is fork-tender and falling apart.
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8
While the beef simmers, cook the spaghetti noodles in a separate pot of salted water according to package directions until al dente. Drain and toss with a tiny bit of oil to prevent sticking.
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9
Hard-boil the eggs, peel them, and slice them in half lengthwise.
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10
Once the beef is tender, taste the broth. This is the 'Old Sober' magic—adjust the seasoning with more soy sauce for salt or Cajun seasoning for spice if needed.
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11
To assemble, place a generous mound of cooked spaghetti into deep individual serving bowls.
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12
Ladle a hearty portion of the beef and plenty of the hot broth over the noodles.
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13
Top each bowl with two halves of a hard-boiled egg and a handful of sliced green onions and parsley.
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14
Serve immediately with a bottle of Louisiana hot sauce on the side for guests to customize their heat level.
💡 Chef's Tips
For the best flavor, make the broth a day in advance; the spices meld beautifully overnight in the fridge. Don't overcook the spaghetti; it should have a slight bite since the hot broth will soften it further. If you want a clearer broth, strain the liquid through a fine-mesh sieve after cooking the beef, then return the beef to the liquid. Traditional Yakamein uses chuck roast, but you can use brisket or even leftover pot roast for a quicker version. Always use a high-quality Creole seasoning like Tony Chachere's or Zatarain's for an authentic New Orleans profile.
🍽️ Serving Suggestions
Serve with a cold glass of sweetened iced tea to balance the salt and spice. A side of buttery French bread is perfect for soaking up the remaining savory broth. Keep extra soy sauce and hot sauce on the table so diners can adjust the 'funk' and heat. Pair with a crisp lager or a classic New Orleans Abita beer. For a full Creole feast, serve as a main course following a light green salad with remoulade dressing.