Creole Beef Noodle Soup

This New Orleans yakamein is a flavorful bowl of Creole spiced beef noodle soup known for its comforting warmth and rich, slow-cooked broth. It brings together Asian-inspired noodles and a Creole seasoning blend to create a unique dish enjoyed by many, especially as a remedy after a long night.

I first tasted yakamein during a trip to New Orleans, and recreating it at home has become a comforting tradition I look forward to sharing with friends.

Ingredients

• Boneless chuck roast or eye of round: provides tender beef with great flavor and broth richness
• Creole seasoning: adds the signature bold and spicy taste unique to this dish
• Onion bell pepper and celery: form the Cajun holy trinity that builds the savory base
• Soy sauce and Worcestershire sauce: contribute umami depth to the broth
• Hot sauce: brings a touch of heat and can be adjusted to your preference
• Spaghetti noodles: are traditional here but feel free to use a similar pasta if needed
• Hard boiled eggs and scallions: add texture and freshness when served on top

Step-by-Step Instructions

Chop and Season the Beef:

Cut the beef into chunks to help it cook evenly and absorb seasoning. Sprinkle with Cajun or Creole seasoning to infuse flavor throughout.

Sear the Beef:

Heat oil in a large pot over medium-high heat. Brown the beef chunks on all sides for about 10 minutes to lock in juices and deepen flavor. Remove and set aside.

Cook the Vegetables:

Add onion bell pepper and celery to the pot. Cook gently for 5 to 6 minutes until softened and aromatic creating a flavorful base.

Add Water and Seasoning:

Pour in water stir in remaining seasoning salt and pepper. Scrape up browned bits from the pot bottom to incorporate all the flavors.

Simmer the Beef:

Return beef to the pot and bring to a boil. Lower heat and let it simmer uncovered for 2 to 3 hours until the beef becomes fall-apart tender. Turn off heat and let it rest for 20 minutes.

Chop the Beef:

Remove beef from broth and chop or shred it to your liking for easy serving.

Flavor the Broth:

Skim fat from the broth warm it on medium-low heat. Stir in soy sauce ketchup Worcestershire sauce hot sauce and adjust salt and pepper to taste. Let flavors meld by simmering briefly.

Cook the Noodles:

Prepare spaghetti according to package directions. Drain and set aside until ready to assemble.

Assemble and Serve:

Divide beef and noodles into bowls. Ladle warm broth over the top. Garnish with chopped scallions extra hot sauce and halves of hard boiled eggs for a satisfying finish.

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You Must Know

Storage Tips

Store leftovers in an airtight container in the refrigerator. Avoid freezing noodles with the broth as they can become mushy. You can freeze beef and broth separately for up to six months.

Ingredient Substitutions

If chuck or eye of round are unavailable beef brisket or stew meat cuts can be used. For a seafood twist add shrimp in the last few minutes of simmering.

Serving Suggestions

Serve with crusty bread or a simple green salad to balance the rich broth. Soft boiled eggs can replace hard boiled for a creamier texture.

Cultural Context

Yakamein originated in New Orleans as a blend of Chinese immigrant cooking and local Cajun flavors. It’s a dish often found at festivals and street food vendors cherished for its unique cultural fusion.

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Pro Tips

Commonly Asked Questions

→ What cut of beef works best for yakamein?

Boneless chuck roast or eye of round are ideal; chuck gives a richer broth, while eye of round yields a leaner result.

→ Can I add seafood to yakamein?

Yes, shrimp can be added during the last 5 minutes of simmering for a tasty seafood variation.

→ What noodles are traditionally used?

Spaghetti noodles are typical, but similar pasta can be substituted depending on availability.

→ How long should the beef simmer?

The beef should simmer for 2 to 3 hours until it becomes tender and easy to shred.

→ How should leftovers be stored?

Store leftover yakamein in a sealed container in the fridge for up to 5 days; avoid freezing noodles, but broth and beef freeze well.