This New Orleans Yakamein Recipe is a rich, savory beef
You know that feeling when you stumble upon something so good you immediately wonder how you’ve lived your whole life without it? That’s exactly what happened to me with Yakamein.
I was in New Orleans for the first time, running on nothing but coffee and the adrenaline of trying to see everything. Somewhere between the jazz, the beignets, and the general chaos of Bourbon Street, I found myself at a tiny food stall in the back of a festival. The smell? Insane. The line? Ridiculously long. But I figured, if people were willing to wait, it had to be worth it.
I asked the guy in front of me what he was ordering, and without missing a beat, he goes, “Yakamein. Best thing in the city.”
Now, I consider myself a pretty adventurous eater, but I’d never heard of Yakamein before. Turns out, it’s this amazing Creole-Chinese fusion dish—tender beef swimming in a boldly seasoned broth, served over spaghetti (yes, spaghetti), topped with a soft-boiled egg, and finished with green onions and hot sauce.
One bite, and I was hooked. It was like a mix between pho, ramen, and soul food—warm, comforting, and packed with deep, rich flavors.
When I got home, I had to figure out how to make it. And after a few tries (some decent, one absolutely terrible), I finally nailed it. So if you’ve never had Yakamein before, trust me—this is the bowl of comfort you didn’t know you needed.
Why You’ll Love This New Orleans Yakamein Recipe?
- It’s straight-up comfort food. If a hug could be turned into a meal, it would be Yakamein.
- You don’t need fancy ingredients. Everything here is easy to find, and it all comes together beautifully.
- It’s got history. This dish has been a part of New Orleans for generations, passed down through home cooks and food stalls.
- Meal prep magic. The broth actually gets better the next day, making it perfect for leftovers.
- Totally customizable. Want it spicier? Extra garlicky? Prefer shrimp over beef? Do your thing.
Ingredient Notes:
This might look like a simple beef
- Beef Chuck Roast – The tougher the cut, the better it gets after simmering for hours.
- Olive Oil – Gives the beef a nice, flavorful sear.
- Spaghetti – The unexpected but traditional
noodle of choice for Yakamein. - Soy Sauce – Adds umami and depth to the broth.
- Creole Seasoning – The magic ingredient that gives Yakamein its signature kick.
- Beef Bouillon Granules – Boosts the richness of the broth (and makes it taste like you spent way longer on it than you actually did).
- Green Onions – A fresh, slightly sharp contrast to the deep, rich broth.
- Hard-Boiled Eggs – That creamy yolk mixed with the broth? Perfection.
- Hot Sauce – Because this is New Orleans, and we don’t do bland.
Pro Tip: Let the broth sit for a few hours or overnight—trust me, the flavors get even better with time.
How To Make New Orleans Yakamein?
Step 1: Sear the Beef
Heat olive oil in a large skillet over medium-high heat. Once it’s hot, add beef chuck roast and sear it on all sides. This step isn’t just for looks—it locks in flavor and helps deepen the broth later.
Step 2: Build the Broth
Transfer the seared beef to a large stockpot and cover it with water. Bring it to a boil, then drop the heat to a gentle simmer. You want about 8 cups of broth by the end, so if the liquid level gets too low, add more water as needed.
Let it simmer for about 3 hours, until the beef is fall-apart tender. Skim off any foam that rises to the top—it’s not harmful, just makes the broth clearer.
Step 3: Hard-Boil the Eggs
While the beef is doing its thing, get your eggs going. Place them in a saucepan, cover with water, and bring to a boil. The second you see large bubbles, turn off the heat, cover the pot, and let them sit for 15 minutes. Then, dunk them in an ice bath and peel when cool.
Step 4: Cook the Spaghetti
When the beef is nearly done, cook your spaghetti according to the package instructions. Try to time it so it’s ready when the broth is finished.
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Step 5: Season the Broth
Once the beef is tender, pull it out and chop it into bite-sized pieces. Then, stir in Creole seasoning, beef bouillon, and soy sauce. Let it simmer for a few more minutes so all those flavors can meld together.
Taste. Adjust. Maybe a little more soy sauce? Maybe a pinch more Creole seasoning? Go with your gut.
Return the cut-up beef to the pot and let it warm through.
Step 6: Assemble Your Yakamein
Grab a big bowl. Add a generous serving of spaghetti. Ladle 2 cups of broth and beef over the top. Slice a hard-boiled egg in half and place it on top. Sprinkle with green onions, then hit it with a few dashes of hot sauce.
Boom. Yakamein is served.
Storage Options:
- Fridge: Store the broth and beef separately from the noodles. It keeps for up to 5 days.
- Freezer: The broth (without eggs or pasta) freezes beautifully for up to 3 months.
- Reheating: Heat the broth on the stovetop and make fresh spaghetti when you’re ready to eat.
Variations and Substitutions:
- Switch up the protein. Shrimp, chicken, or even tofu all work great.
- Spice it up. Add cayenne or a splash of sriracha for extra heat.
- Go gluten-free. Use rice noodles instead of spaghetti and swap the soy sauce for tamari.
- Make it extra rich. A little butter added to the broth? Trust me.
What to Serve with New Orleans Yakamein?
If you want to round out your meal, here are some killer pairings:
- Cornbread – Because dipping buttery cornbread into this broth? Yes, please.
- Collard Greens – Adds a Southern twist to your spread.
- Fried Okra – Crispy, golden, and totally addictive.
- Sweet Tea – Because nothing cools down Creole spice like a cold glass of sweet tea.
Frequently Asked Questions:
Why is Yakamein called “Old Sober”?
It’s a legendary hangover cure in New Orleans. The beefy broth, the salt, the carbs—it’s all supposed to help “bring you back to life.”
Can I make this in a slow cooker?
Yep! Sear the beef first, then cook it on low for 8 hours until tender.
What’s the best Creole seasoning to use?
Tony Chachere’s is a classic, but Zatarain’s or Slap Ya Mama work great too.
If you’ve never tried Yakamein before, now’s your chance. It’s warm, comforting, and absolutely packed with flavor.
So what do you think? Have you had Yakamein before? Planning to make it soon? Let’s talk in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
New Orleans Yakamein Recipe
Ingredients
For the Beef and Broth:
- 1 lb beef chuck roast boneless
- 2 tbsp olive oil for searing the beef
- 8 cups water adjust as needed
- 1 tbsp soy sauce
- 1.5 tbsp Creole seasoning
- 2 tbsp beef bouillon granules
For the Noodles and Garnish:
- 1 lb spaghetti
- 4 hard-boiled eggs halved, one per serving
- 2 green onions thinly sliced, for garnish
- Hot sauce such as Tabasco, optional for serving
Instructions
Sear the Beef
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the beef chuck roast in the pan and sear it on all sides. Allow each side to develop a deep brown crust before turning, which should take approximately 2 minutes per side. This step enhances the depth of flavor in the broth.
Prepare the Broth
- Transfer the seared beef chuck roast to a large stockpot and add 8 cups of water, ensuring the beef is fully submerged. Bring the water to a boil, then reduce to a gentle simmer.
- Using a fine mesh strainer or spoon, remove any foam or impurities that rise to the surface to achieve a clearer broth. Allow the beef to simmer for approximately 3 hours, or until it becomes tender and easily pulls apart. Add additional water during cooking if necessary to maintain the broth level.
- Once the beef is tender, remove it from the broth and let it rest on a cutting board before slicing it into bite-sized pieces. Set aside.
Prepare the Hard-Boiled Eggs
- While the beef is simmering, prepare the hard-boiled eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then immediately remove the saucepan from heat and cover it with a lid. Let the eggs sit in the hot water for 15 minutes before transferring them to an ice bath. Once cooled, peel the eggs and slice them in half. Set aside.
Cook the Spaghetti
- Once the beef is fully cooked and removed from the pot, cook the spaghetti according to the package instructions. Drain and set aside until ready to assemble the dish.
Season the Broth
- Measure out 8 cups of the beef broth, ensuring enough remains for all servings. If necessary, add additional water to reach this amount.
- To the broth, add:1 tablespoon soy sauce1.5 tablespoons Creole seasoning2 tablespoons beef bouillon granules
- Stir well and allow the broth to simmer for 3 additional minutes to incorporate the flavors fully. Taste and adjust seasonings as needed.
- Return the sliced beef to the broth and let it warm through.
Assemble the Yakamein
- For each serving, divide the cooked spaghetti among four bowls. Ladle 2 cups of the seasoned broth into each bowl, ensuring an even distribution of liquid and beef.
- Top each bowl with:One halved hard-boiled eggA sprinkle of sliced green onionsA few dashes of hot sauce (optional, to taste)
- Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
