Yakamein Recipe (New Orleans Creole Beef Noodle Soup)

🧂 Ingredients

• 3 pound boneless chuck roast

  or eye of round, cut into 2-3 inch pieces
• 3 tablespoons Creole

  or Cajun seasonings, divided
• 2 tablespoons olive oil
• 1 large onion

  chopped
• 1 green bell pepper

  chopped
• 1 celery stalk

  chopped
• 8 cups water
• 2/3 cup soy sauce

  or more to taste
• 2 tablespoons ketchup

  or more to taste
• 1 tablespoon Worcestershire sauce

  or more to taste
• Hot Sauce

  to taste
• Salt and black pepper to taste
• 16 ounces spaghetti noodles

  cooked to al dente
• For Serving. Chopped scallions, extra hot sauce, 4-5 hard boiled eggs (halved)

Instructions

• 1 Season the chopped beef with 1 tablespoon Cajun or Creole seasonings.
• 2 Heat the oil to medium-high heat in a large pot or Dutch oven. Sear the beef on
  each side to get a nice brown crust, about 10 minutes. Set the meat onto a plate
  and set aside.
• 3 Add the onion, bell pepper, and celery. Cook for 5-6 minutes to soften.
• 4 Stir in the water and remaining Cajun or Creole seasoning along with salt and
  pepper to taste, then scrape up the browned bits from the bottom of the pot.
• 5 Tuck the browned beef back into the pot. Bring to a boil, then reduce heat and
  simmer 2-3 hours, or until the beef is fall-apart tender. Turn off the heat and
  cool for 20 minutes.
• 6 Remove the beef and chop or shred it, to your preference.
• 7 Skim the fat from the beef stock pot, then warm the broth on medium-low heat.
  Stir in the soy sauce, ketchup, Worcestershire sauce, hot sauce, and salt and
  pepper. Taste and adjust them all to your preference. You can simmer a bit to
  let the flavors mingle and develop.
• 8 When you’re ready to serve the Yakamein, divide the beef into 8-10 bowls, then
  add the cooked spaghetti noodles.
• 9 Top the bowls with warm stock from the pot, then garnish with scallions, extra
  hot sauce, and half a hard boiled egg.

Nutrition Info