Beef Yakamein (New Orleans Spicy Beef Noodle Soup)

Name: Beef Yakamein (New Orleans Spicy Beef Noodle Soup)
Yield: Serves 6
Cuisine: Creole & Cajun
Ingredients: 1 (2-pound), boneless beef chuck-eye roast, trimmed; 2 teaspoons, kosher salt; 2 teaspoons, pepper; 2 tablespoons, vegetable oil; 1 , onion, chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 1 , celery rib, chopped; 4 , garlic cloves, minced; 1 tablespoon, Tony Chachere's Original Creole Seasoning; 1 tablespoon, sugar; 1 teaspoon, onion powder; ½ teaspoon, Ac’cent (optional); 8 cups, beef broth; ¼ cup, soy sauce, plus extra for serving; 12 ounces, spaghetti; 3 hard-cooked, large eggs, halved; 6 , scallions, sliced ¼ inch thick; , Crystal Hot Sauce

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Appears in Cook's Country February/March 2022

This delectable beef noodle soup originated in Chinese American restaurants. Thanks to one New Orleans chef, the uniquely Creole version of it is gaining in popularity.

SERVES6

TIME3¼ hours

Beef Yakamein (New Orleans Spicy Beef Noodle Soup)

WHY THIS RECIPE WORKS

Yakamein (loosely translated from Chinese as “an order of noodles”) originated in Chinese American restaurants all across the United States when chefs improvised with the ingredients they had on hand. Thanks mainly to the tireless efforts o...

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