New Orleans Style Yaka Mein

New Orleans Style Yaka Mein

Yakamein (New Orleans-Style Noodle Soup)

Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Stand Time: 20 mins
Total Time: 2 hrs
Yields: 4 servings

Ingredients

  • 1 ½ lb beef chuck roast, cut into 1-inch pieces

  • 1 ½ tsp kosher salt

  • 1 tsp freshly ground black pepper

  • ½ tsp cayenne pepper (or to taste)

  • ½ tsp paprika

  • 2 Tb avocado oil or vegetable oil

  • 1 cup chopped yellow onion

  • ½ cup diced celery

  • ½ cup diced green pepper

  • 4 cloves garlic, minced

  • 2 Tb soy sauce

  • 1 ½ tsp Worcestershire sauce

  • 1 ½ tsp granulated garlic

  • 8 cups water

  • 2 Tb beef bouillon paste

  • 12 oz dry spaghetti

  • 4 large hard-boiled eggs, peeled and halved

  • 1 cup sliced green onions

  • Optional: hot sauce, extra soy or salt to taste

Directions

  1. In a bowl, toss the beef pieces with salt, black pepper, cayenne, and paprika. Let rest at room temperature for ~20 mins (or refrigerate until use).

  2. Heat oil in a heavy-bottomed pot over high heat until shimmering. Add the beef in a single layer and sear until nicely browned (3–5 mins). Flip and cook the other side ~2 mins (it might not brown as much). Remove beef and set aside.

  3. In the same pot, add onion, celery, green pepper and minced garlic. Sauté, stirring, until onions turn translucent (3–5 mins).

  4. Return the beef (and any juices) to the pot. Add soy sauce, Worcestershire, granulated garlic, water and beef bouillon paste. Bring to a simmer, then reduce heat to medium-low and simmer until the meat is very tender (about 60–90 mins).

  5. While the soup simmers, bring a large pot of lightly salted water to a boil. Cook the spaghetti according to package instructions (~12 mins) until tender. Drain. If preparing ahead, rinse under cold water, toss with a little oil to prevent sticking, and hold at room temperature.

  6. Before serving, taste the soup and adjust seasoning with salt or soy sauce as needed. Keep warm on low heat.

  7. Divide cooked spaghetti evenly among four large soup bowls. Ladle the hot soup over the noodles. Top each bowl with half a hard-boiled egg, sliced green onions, and hot sauce if desired.