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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 Stewart
Yakamein is a rich beef noodle soup which comes from New Orleans. Definitely slurpable, you will fall in love with this delicious dish guaranteed!
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Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
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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