Take a look into my yakamein bowls. What you see is some stewed beef, some shrimp, spaghetti noodles, beef based broth, boiled eggs, chopped green onions and a heavy hand of Creole seasoning. All this comes together to fuse Chinese cuisine with New Orleans flair. All in one bowl. Oh, and a little hot sauce on top never hurt anybody either!! Gumbo might be Louisiana’s official state dish, but if you grew up in New Orleans you know yakamein is their Official Sober Up Food. Known for its curative nature for hangovers after those famous late nights partying, it’s lovingly called “Ol’ Sober” and it’s always a crowd favorite. You don’t have to search too hard for that styrofoam take out cup that it normally comes in. Normally it’s accompanied by a fork for noodles and you just slurp it right from the cup. One can very easily find yakamein in local corner stores and festivals alike. This classic NoLa dish is always up for the challenge of remixing ingredients. Everyone makes it just a bit different but it hits the spot all the same with its complex yet addictive flavors.
What is Yakamein?
Yakamein… Ya-Ka-Mein… Yock a mein… Yakamee. This dish is spelled in innumerable ways with phonetic similarities. However you say it, at its core, it’s a beef noodle soup with some Cantonese roots, but heavily infused with Creole spices. Chinese food was interpreted and evolved via the economic necessities in the Deep South. Yakamein has an incredible history behind. There are few tales of how this soup came to be a staple in the African American community. Some say that Chinese immigrants began arriving around 1815 to build the railroads between Houston and New Orleans, bringing with them aromatic flavors, cooking techniques and unfamiliar ingredients. Some say that African American soldiers serving in the Korean war brought the dish back with them. However, this tale is unlikely. Yakamein had its place in the city at least 20 years before the Korean war. It’s always fun to guess the origin of this soup, carrying the tales slurping over a bowl of yakamein.
Here is the breakdown of New Orleans’ best-kept secret
Today we are trying Surf & Turf Yakamein, this is what you need
Chuck roast – I always believe boneless chuck roast is best when it comes to stews. I cut it into strips to braise a little faster, and it just looks better in a finished bowl Shrimp – The more jumbo, the better. Beef broth – You can use store bought beef broth or use beef base like Better than Bouillon. Sauces – Soy sauce, worcestershire sauce and hot sauce. Spices and seasonings – Creole seasoning, onion powder, garlic powder, oregano, paprika, cayenne, thyme, black pepper. Spaghetti Boiled eggs – Hard or soft, according to the preference. Green onions
How to make Yakamein at home
Before assembling my bowl, I cook different things individually. First, I marinate the beef strips with soy sauce and creole seasoning for at least half an hour, but if I have more time, I like to marinate them longer. Then, I heat oil in my soup pot and give the beef a quick sear. I could skip this step and start directly with the soup, but I find that browning the meat not only adds tons of flavor but also makes the final dish look great. Once the beef is browned all over, I add in broth, or water along with beef base. Then, I stir in all the spices and seasonings, along with soy sauce and Worcestershire sauce. I cook on high heat until it comes to a rolling boil, then reduce the heat to medium-low and simmer until the meat is tender and soft. This process can take anywhere from an hour to two hours, depending on the type of cut of meat used. I make sure to stir the pot every now and then to ensure everything cooks evenly and nothing sticks to the bottom. I always make sure to taste and adjust the seasonings as needed. The goal is to have a broth that’s an umami Creole bomb, bursting with flavor. While the beef is simmering, I cook the spaghetti according to the package instructions. Also while the the beef cooks, I boil the eggs. Once water is a rolling boil, I gently place the eggs in the pot and cook 6-7 minutes for soft boiled eggs, 8-9 minutes for semi soft boiled, or 10-11 minutes for hard boiled eggs. You can also try our Korean marinated mayak eggs for extra flavors in this soup… so yum. Coming back to the soup base, as the cooking time nears the end, usually in the last 5 minutes or so, I stir in the shrimp. These shrimp are marinated in soy sauce and Creole seasoning, which adds an extra layer of flavor. Since shrimp cook very quickly, they only need a few minutes to cook through, so I make sure to add them towards the end of the cooking process. I chop green onions and keep my favorite hot sauces ready… That’s it. All that’s remaining is to assemble the bowl. In the biggest bowl I can find in my kitchen, I start by adding some noodles. Then, I ladle the flavorful broth over the noodles, making sure to include tender beef strips and shrimp. Then, I sprinkle on plenty of chopped green onions. Next I garnish the bowl with sliced eggs. Finally, for a touch of heat and extra flavor, I drizzle on some hot sauce.… and there you go. You are ready to Yak!! SLURP… This soup tastes as GOOD as it looks!
Some Variations
Try yakamein soon and you will be one of the very few who get acquainted with this very, very regional gem out of NoLa. GypsyPlate loves bringing all these regional delicacies right to your kitchen. These little known flavors need to be discovered. Be with us and you will get plenty. Subscribe and share so we keep bringing one cracking recipe after other. BTW… you can have an extra few shots of your favorite cocktail if you care. After all, you are cooking Ol’ Sober!! Don’t worry. Hangovers have no business anywhere near yakamein. Take care…
Yakamein, on our Gypsy Plate… enjoy!
Try these other great Creole and Cajun recipes!Grillades & GritsShrimp RemouladeShrimp and Sausage CreoleJambalaya PastaRed Beans and RiceCajun Shrimp and GritsCajun Shrimp Scampi
