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Home » Recipes

New Orleans Yakamein Recipe

Dec 24, 2022Last Modified: December 24, 2022

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a delicious New Orleans Yakamein Recipe!

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with chopsticks resting on the bowl with a bottle of Tabasco in the background and splashes of Tabasco on the soup.
Jump to:
  • What Is Yakamein?
  • 🥘 Ingredients
  • 🔪 Instructions
  • Enjoy A Delicious Bowl Of Yakamein!
  • FAQ
  • Some Other Recipes You May Enjoy!
  • Join Me On A Fun Food Journey!
  • New Orleans Yakamein Recipe

Yakamein...where have you been all my life? I recently discovered this dish and have fallen head over heels for it. I'm so excited to share a recipe for Yakamein, a beef noodle soup dish that comes from New Orleans.

I know you'll fall head over heels for it too!

What Is Yakamein?

My husband and I watched an episode of Netflix's "Street Food: USA" about yakamein. They profiled Ms. Linda, known as the "Yakamein Lady" who makes the best yakamein in New Orleans.

Ms. Linda calls yakamein (or yaka mein) one of New Orlean's "best kept secrets." I sincerely hope though that more people will discover this secret!

So, I learned that yakamein is basically a beef and spaghetti noodle soup. The soup is topped with hard boiled eggs, garnished with green onions, and seasoned with soy sauce (among other things). The rich delicious broth is what makes the soup so incredibly special (more about this later).

This soup is also called "Old Sober," as it is thought to be a great hangover cure. There are various origin stories, including one theory that was Chinese immigrants working on the railroads adapted their noodle soups to the local Creole cuisine. Another is that African American soldiers returning from war in Asia wanted to enjoy a dish similar to what they had in Asia.

Yakamein is not found in many restaurants in New Orleans, and not that well known outside of the city.

But you can enjoy it wherever you are by cooking up this New Orleans Yakamein Recipe in your own home. I have adapted this recipe from The Original Ya-Ka-Mein - Ms. Linda's Recipe found on LouisianaTravel.com.

🥘 Ingredients

A package of beef chuck roast, Maggi beef bouillon seasoning, Creole seasoning, olive oil in a small bowl, minced green onions in a small bowl, bottle of soy sauce, package of spaghetti, and a yellow bowl containing eggs.

The list of ingredients you will need is short, and you should be able to find everything at your local grocery store.

The ingredients needed for this New Orleans Yakamein Recipe are:

  • Beef chuck roast
  • Olive oil
  • Spaghetti
  • Creole Seasoning
  • Soy sauce
  • Beef bouillon granules
  • Green onions
  • Hard boiled eggs
  • Hot sauce (optional - I recommend your favorite Tabasco! Or my favorite, Tabasco Scorpion Sauce!)

The magic in the soup lies in the broth. Now, I have not had the pleasure of trying Ms Linda's Yakamein, but I hope that one day I will have the opportunity! Ms Linda's spice blend (which is a secret) is used to flavor the JUICE (the broth).

For this recipe we will use Creole seasoning, beef bouillon granules, and soy sauce to season our juice. It's not Ms. Linda's secret spice blend, but I promise it's delicious.

🔪 Instructions

There are basically 4 main parts of this recipe for this delicious beef noodle soup to come together. These are: cooking the beef, making the spaghetti, boiling the eggs, and seasoning the broth.

Cooking The Beef

We'll begin by preparing the beef chuck roast by searing it and then simmering in water until fall apart tender.

Place a large skillet (preferably cast iron) on medium high to high heat and then add olive oil. When the oil is shimmering, add the beef chuck roast and sear/brown it on all sides. You'll know when to turn the meat over when it lifts easily from the skillet. It should take around 2 minutes or so on each side. Also be sure to brown the sides of the chuck roast.

Beef chuck roast which has been browned in a Dutch oven.

Now place the browned and seared chuck roast into a deep pot or stock pot, and cover the beef with water. You are aiming to have around 8 cups of cooking liquid at the end of cooking so add water adequately. Bring this to the boil, and then lower to a simmer.

There will be some scum that comes off the beef when you bring it to the boil. It's recommended to skim this off using a fine mesh strainer to get as clear a broth as possible.

Beef chuck roast which has been browned covered with water in a pot.
A wire mesh spoon skimming off scum that is produced when boiling beef.

Cook the beef for around 3 hrs or so until the meat is fall apart tender. Add additional water during cooking time if needed.

A pot containing cooked beef chuck roast and beef broth with a pair of tongs holding some of the tender beef.

Making The Hard Boiled Eggs

While the beef is cooking, make your hard boiled eggs. You can cook them to your liking or follow these instructions for hard boiled eggs.

Place the eggs in a saucepan and cover them with water. Cover the saucepan and bring this to the boil. Remove the saucepan from the heat when large bubbles start to break on the surface of the water. Keep the saucepan covered off the heat for around 15 minutes. Then remove the eggs and place them in ice water. Once cool, you can peel the eggs and cut them in half ready for the dish.

Cook The Spaghetti

A pair of tongs holding some cooked spaghetti over a pot filled with water and cooked spaghetti.

You'll want to start cooking the spaghetti when the meat is finished cooking, and you are ready to season the broth. Cook the pasta according to the package directions. Try to time it so that the noodles are ready when the broth is ready.

Season The Broth

Ok so here is where you make the magic happen! Remove the melt in your mouth tender beef from the broth after cooking it. Now measure out around 8 cups of the cooking broth. If you don't have 8 cups, you can add some water to make up the amount this recipe calls for.

Add Creole seasoning, beef bouillon, and soy sauce to the broth. Stir these into the broth, and simmer for around 3 minutes until all the seasonings have been incorporated.

A pot containing beef broth with a white bowl containing Creole seasoning poised over the pot.
Creole Seasoning
A pot containing beef broth with a bowl containing beef bouillon seasoning poised over the pot.
Beef Bouillon
A pot containing beef broth with a bowl containing soy sauce poised over the pot.
Soy Sauce

Cut up the beef into smaller or bite sized pieces, and return it to the broth. Now taste the broth, and adjust for seasoning if needed.

A pot filled with pieces of beef and beef broth with a wooden kitchen utensil which says Maui resting in the pot.

And just like that, it's time to assemble your masterpiece! Put it all together by ladling 2 cups of broth and ¼ of the meat into a large bowl. Add ¼ of the spaghetti, then garnish with hard boiled eggs which have been halved, and some green onions. This will give you 4 very hearty servings of yakamein.

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with a bottle of Tabasco in the background.

Now you can finally enjoy the fruits of your labor!

Enjoy A Delicious Bowl Of Yakamein!

A bowl containing yakamein which is shredded beef and noodle soup garnished with hard boiled eggs and green onions and someone holding a bottle of Tabasco Scorpion Sauce over the bowl.

It's time to slurp! I love adding a few splashes of my favorite hot sauce, Tabasco Scorpion Sauce, to this dish.

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with chopsticks resting on the bowl and a bottle of Tabasco in the background.

Trust me, you won't be able to get enough of this succulent and slurp-able dish! It's so hearty and warming and absolutely crave worthy. You will love it. ❤️

I hope you will give this New Orleans Yakamein Recipe a try and please let me know what you think!

A HUGE thanks to Ms. Linda Green for sharing her love of Yakamein with the world! Be sure to seek her Yakamein out when in the New Orleans area!

FAQ

What noodles should I use for Yakamein?

Spaghetti noodles are traditionally used to make yakamein.

What is Yakamein from New Orleans?

Yakamein is a beef noodle soup originating from New Orleans. It's also known as "Old Sober" because it is thought to be a great hangover cure! There are various origin stories, including one theory that was Chinese immigrants working on the railroads adapted their noodle soups to the local Creole cuisine. Another is that African American soldiers returning from war in Asia wanted to enjoy a dish similar to what they had in Asia.

Where can I get Ms. Linda's Yakamein?

Check out NewOrleansSoulFood.com for information on where you can get Chef Linda's Yakamein!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

  • Easy Eggs Sardou Recipe - the New Orleans take on the classic Eggs Benedict
  • Easy and Delicious Crawfish Étouffée!
  • Super Easy and Delicious Boudin Balls

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with chopsticks resting on the bowl.

New Orleans Yakamein Recipe

Grace
Yakamein is a rich beef noodle soup which comes from New Orleans. Definitely slurpable, you will fall in love with this delicious dish guaranteed!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs 15 mins
Total Time 3 hrs 30 mins
Course Main Course
Cuisine American/Southern/Soul Food, Asian, creole
Servings 4 people
Calories 701 kcal

Equipment

  • Deep pot or stock pot for cooking the beef
  • small saucepan for making the hard boiled eggs
  • large pan for cooking the spaghetti

Ingredients
  

  • 1 lb beef chuck roast boneless
  • 2 tablespoon olive oil for searing the chuck roast
  • 1 lb spaghetti
  • 1 tablespoon soy sauce
  • 1.5 tablespoon Creole seasoning
  • 2 tablespoon beef bouillon granules
  • 2 each green onions sliced, for garnishing
  • 4 each hard boiled eggs halved, for garnishing (one egg per serving)
  • hot sauce optional garnish Tabasco is highly recommended!

Instructions
 

Cook The Beef

  • Place a large skillet (preferably cast iron) on medium high to high heat and then add olive oil. When the oil is shimmering, add the beef chuck roast and sear/brown it on all sides. You'll know when to turn the meat over when it lifts easily from the skillet. It should take around 2 minutes or so on each side. Also be sure to brown the sides of the chuck roast.
    Beef chuck roast which has been browned in a Dutch oven.
  • Now place the browned and seared chuck roast into a deep pot or stock pot, and cover the beef with water. You are aiming to have around 8 cups of cooking liquid at the end of cooking so add water adequately. Bring this to the boil, and then lower to a simmer.
    Beef chuck roast which has been browned covered with water in a pot.
  • There will be some scum that comes off the beef when you bring it to the boil. It's recommended to skim this off using a fine mesh strainer to get as clear a broth as possible.
    A wire mesh spoon skimming off scum that is produced when boiling beef.
  • Cook the beef for around 3 hrs or so until the meat is fall apart tender. Add additional water during cooking time if needed.
    A pot containing cooked beef chuck roast and beef broth with a pair of tongs holding some of the tender beef.
  • Remove the melt in your mouth tender beef from the broth after cooking it and cut it up into smaller or bite sized pieces. Leave it to the side for now.

Make The Hard Boiled Eggs

  • While the beef is cooking, make your hard boiled eggs. You can cook them to your liking or follow these instructions for hard boiled eggs. Place the eggs in a saucepan and cover them with water. Cover the saucepan and bring this to the boil. Remove the saucepan from the heat when large bubbles start to break on the surface of the water. Keep the saucepan covered off the heat for around 15 minutes. Then remove the eggs and place them in ice water. Once cool, you can peel the eggs and cut them in half ready for the dish.
    2 halves of a hard boiled egg.

Cook The Spaghetti

  • You'll want to start cooking the spaghetti when the meat is finished cooking, and you are ready to season the broth. Cook the pasta according to the package directions. Try to time it so that the noodles are ready when the broth is ready.
    A pair of tongs holding some cooked spaghetti over a pot filled with water and cooked spaghetti.

Season The Broth

  • Ok so here is where you make the magic happen! Measure out around 8 cups of the cooking broth (allowing 2 cups of broth per serving). If you don't have 8 cups, you can add some water to make up the amount this recipe calls for.
  • Add Creole seasoning, beef bouillon, and soy sauce to the broth. Stir these into the broth, and simmer for around 3 minutes until all the seasonings have been incorporated.
  • Now return the cut up pieces of beef to the broth. Taste the broth, and adjust for seasoning if needed.
    A pot filled with pieces of beef and beef broth with a wooden kitchen utensil which says Maui resting in the pot.

Assemble Your Yakamein!

  • Put it all together by ladling 2 cups of broth and ¼ of the meat into a large bowl. Add ¼ of the spaghetti, then garnish with hard boiled eggs which have been halved, and some green onions. Add some of your favorite hot sauce as the perfect finishing touch!
    Shredded beef and noodles in a beef broth with hard boiled eggs which have been halved and green onions garnishing the noodle soup which was placed in a soup bowl with a bottle of Tabasco in the background.

Notes

The recommended serving portions are for 4 very hearty servings.  You can adjust the serving portions as desired to fit your needs.
Enjoy this delicious taste of New Orleans!

Nutrition

Calories: 701kcalCarbohydrates: 86gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 952mgPotassium: 689mgFiber: 4gSugar: 4gVitamin A: 805IUVitamin C: 2mgCalcium: 49mgIron: 4mg
Keyword beef, chuck roast, Noodles, Soup
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About Me

Hi I’m Grace! I'm married and a mom to my fur baby, Toby, and food and travel are two of my greatest passions! Since our bank account does not allow us to travel or eat out as much as we'd like, I decided I would cook delicious meals that could give us a taste of all the places we'd like to go. My goal is to get you in the kitchen, and inspire you to cook and taste delightful meals that will transport you too. Let’s throw some actual travel in from time to time, all with an emphasis on keeping your wallet full and happy as well. Let’s get cooking and let’s start exploring!! I'm excited to be on this journey with you!!

By the way most of these recipes are Toby taste tested and Toby approved!!

Chief Taste Tester Toby

Toby Chief Taste Tester

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