Yakamein: Old Sober

 

       Barb and I love a hearty soup or stew and have been quite comfortable with the Oriental versions.  Yakamein is a type of beef noodle soup found in many Creole restaurants in New Orleans.  It is also a type of Chinese wheat noodle.  

      Yakamein is sometimes referred to as "Old Sober" as it is commonly prescribed by locals as a cure for hangovers, another New Orleans specialty.  Vendors are common at New Orleans second lines, along with other settings including the New Orleans Jazz & Heritage Festival, along many other Creole and Cajun specialties.

      Some versions of Yakamein consist of thick wheat noodles in a ketchup-based sauce or brown gravy, accompanied by thickly sliced onions, a hardboiled egg, and fried noodles.  Roast pork, chicken, and seafood can be added, with some restaurants including the option of pigs' feet.  I kept mine fairly simple, using Ramen and finely chopped beef stew meat.  I try and use the freshest vegetables and ingredients as it really enhances the flavor.  

1 lb. beef pot roast chopped small (or stew meat)

½ pound cooked shrimp, peeled, deveined, tails off

1 box beef broth

½ white onion finely chopped

1 bell pepper finely chopped

Half a clove of garlic finely chopped

1 Tbsp Lea & Perrins Worcestershire 

1 tsp hot sauce

1 Tbsp Soy sauce 

3 eggs boiled

1 cup green onions chopped

1 pack Ramen 

1 tsp Tony’s creole seasoning

mushrooms (optional) I used rehydrated morels 

      Boil noodles set aside.  Boil eggs, peel/half set aside.  Chop green onions for garnish set aside.  Chop onion, bell pepper, and garlic.  

      Brown seasoning blend (onion, bell pepper, and garlic) with a teaspoon of butter along with beef.  Season all with about 2 teaspoons Tony’s Creole seasoning.  It calls for a deep dish skillet, but I used my wok which worked just fine.  

      Cook down for about 25 mins over medium heat.  Add in beef broth, and beef.  Cover and let cook for 1 hour.  Check back for taste.  

      Reduce heat to low.  Add about 2 teaspoons hot sauce, 1/4 cup Worcestershire, and 1/4 cup soy sauce.  Cover and cook for 30 minutes; cook for 30 minutes more.  

      Serve on top of noodles with green onions, shrimp, and eggs.  Add mushrooms if you wish. 

      

This recipe will easily feed 4.  Rich beefy flavor blending well with the Ramen, shrimp, and eggs......delicious, and I'm not even hungover.......lol

"What in the world is a hangover cure?"

Brian Wilson

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