Home News Yakamein: A Soulful and Spicy Noodle Soup from the Big Easy

Yakamein: A Soulful and Spicy Noodle Soup from the Big Easy


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Wow – just last week I was searching NYT for a yakamein recipe and now they post one Yakamein is such an under-appreciated nola gem; I recently made a similar dish using store bought beef broth instead of my typical homemade method – delicious And for anyone without Worcestershire sauce on hand – simply use soy sauce mixed with brown sugar in its place for the marinade, it worked just as well.


Since The Kitten Abides had 11 months to reside here on its own.

Are you in New Orleans attending either French Quarter Fest or Jazz Fest and interested in sampling some of the finest Yakamein anywhere? Look for Ms. Linda Green (aka the Ya-Ka-Mein Lady). For more information about her and Old Sober visit neworleanssoulfood.com.

PatC, 11 months ago: This method should work great with flank steak which, when frozen or chilled from the fridge, slices cross-grain on the bias with ease. Simmer time may not be required as its texture makes for easier cutting – I plan to give it a go this weekend.

Ch Boening11 months ago

This recipe is phenomenal Spicy, hot, savory, beefy and delicious with spaghetti as the final touch. Thank you so much The only changes I made were using fresh ginger instead of ground, adding 1 tsp brown sugar and including celery root (don’t eat!) with celery ribs – delicious.

Sarah Rohan’s Gumbo Tales book offers a wonderful exploration of New Orleans food, with an entire chapter dedicated to Yakamein (history, variations, recipes). I highly reccommend it for anyone curious about New Orleans cuisine.

My mother, an American-born Chinese woman who grew up during the early 1920’s in San Jose, remembered how she and her friends would travel from San Francisco to eat “three sauce noodles”, made with soy sauce, Worcestershire sauce and Ketchup.

Michelle 11 months ago Wow What an incredible dish I made last night. Substituting shirataki noodles instead of spaghetti made it even better and was super simple and fulfilling; plus the simmer time allowed the flavors in the broth to deepen and blend perfectly – 100% recommend this.

Make this recipe exactly as written and you will be delighted. Just using broth should do, no spaghetti needed A nice variation would be to serve this gumbo style with mounds of rice as low and slow gives tender, toothsome meat that melds together beautifully with its flavors – thick soup or stroganoff noodles would work beautifully too, with their combination of flavors being unforgettable.

Mike E8 months ago Browned bone-in chuck roast in cast iron and set it aside; lightly browned the holy trinity in cast iron before adding seasonings for 1 more minute; transferred all to a deep sheet pan covered with parchment paper and foil, brought it all up to boil at 450deg in oven before lowering to 300deg for 3-hour braising; all quantities followed except maybe adding additional liquid (veg broth water) since Cajun seasoning alone can be too salty; made broth for two people this time.

Bazz 7 months ago

When faced with an unfamiliar recipe, I have difficulty creating it without an idea of its true taste – I honestly had no clue how this would turn out! To my delight and utter surprise it turned out absolutely fantastic and all the flavors came together brilliantly For next time’s batch I will use thin sliced (shabu) beef instead and increase broth (4 cups after simmering did not provide enough for two servings, let alone four) plus make sure one teaspoon each of ketchup/soy sauce/Worcestershire should be required.

Lauren S1 day agoWould use authentic ramen noodles next time and may add fattier meat (precooked sirloin was good enough); would add fattier meat the next time. Overall very easy and quick weeknight meal.

Last week I picked up some sliced chuck short ribs at Costco completely out of impulse; without knowing exactly what recipe they would fit into, so now I am wondering whether I can incorporate them.

F1 week before, I increased the cumin and curry powder, doubled or possibly tripled the cayenne (and possibly more), added some soy sauce and white pepper, and used medium boiled eggs as my target product.

Grace2 weeks ago, I had never heard of yakamein until I saw the recipe online and knew that I wanted to give it a try. Since I already had leftover brisket in the fridge, I used that instead of chuck and followed the directions exactly for marinating thinly sliced brisket as written – the results were truly delicious – complete with ketchup, soy sauce and Sriracha as condiments – an unforgettable culinary experience.

Jillian created this recipe last month, and it turned out perfectly. Unfortunately, being human, I decided to mess around with something so perfect and alter the original recipe by adding carrots for healthy reasons; please do not succumb to such urges as they will add sweetness that disrupts the savoriness and umami of the broth and ruin any memories associated with its original perfection. Let my experience serve as a cautionary tale; make this as written.

Jennifer M3 weeks ago

As I wasn’t sure of how to thinly slice the beef, I opted for longer but thinner slices across the grain instead of following instructions and making thin cuts with my knife. Although this did work out fine in terms of cooking time and taste, cutting in a bowl proved more than challenging than expected Flavor was good though.

John S.3 weeks ago I made a delicious dish by substituting thinly-sliced chicken thighs and chicken broth instead of beef and beef broth – this combination worked beautifully.

As evidence of just how delicious this was, I made it twice in one week To keep things interesting, the only change I made was blending veggies with broth first before adding it to meat for an impressive gravy consistency that didn’t alter its overall taste – definitely one of our family favorites now.

Excellent mix of flavors Packed with heat. Unfortunately this doesn’t yield four decent servings but was excellent as dinner and now lunch For optimal results I would add additional oil if cooking the beef in batches; additionally I would break up the spaghetti to make eating it simpler (it just feels weird using three tools simultaneously for eating this soup LOL).

Jillian1 month ago This dish was excellent. We doubled the veg and let the beef marinade overnight, as directed. However, we found the spaghetti noodles somewhat cumbersome to use; therefore we needed both a fork and spoon when eating this meal – next time, perhaps switching out for smaller noodle or rice shapes might work better I highly recommend trying it yourself.

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