I am ready for my first “Summertime Chi” as a Chicago resident, and the persistant cold weather is finally gone. However, we can still expect some cool nights so in anticipation of those with the addition of a cocktail-filled weekend, I make Yakamein!
Never heard of Yakamein? Of course not, unless you have spent some time in New Orleans and stopped at a corner store or was experimental at a festival. Pronounced Ya-Ka-Mein, this noodle soup is also often referred to as “old sober” because of its hangover remedy reputation. While looking at it, you may think it is an Asian dish, tasting it you may think it is a traditional southern African American dish. But it’s just a New Orleans dish that was created by someone unknown. I don’t think anyone can claim they created Yakamein!
While typically made with beef, you can also make it with chicken and or shrimp. I prefer both chicken and shrimp in mine. Yakamein is really easy to make, but you have to think ahead and make it before you need it, as cooking while hungover can be a challenge.
Yakamein
Olive Oil
Spaghetti noodles
Green onions
Beef base
Soy Sauce
Worcestershire sauce
Onion powder
Tony's Chachere's Creole Seasoning (put it on everything always)
Lawry’s
Kosher salt
Cracked black pepper
Eggs
Half a chicken
Half a pound of shrimp
Start with a stockpot filled halfway with water, then stir in the base, sauces and seasonings - onion power, Tony’s, Lawry’s, salt and pepper. Add these items to taste. You can always add more water if you make it too spicy.
If you are using beef or chicken, add it to the pot once the liquid has come to a boil. Then reduce the heat to a simmer for about 2 hours until the meat is tender.
Remove the meat and pull it apart.
Because I am making chicken and shrimp Yakamien, I boiled the shrimp separately as I don’t want a strong seafood taste in the broth. Only boil the shrimp halfway, as it will cook more once in the broth.
Once your meat is shredded and the shrimp is halfway cooked, place both in your pot and reduce the heat to very low or off. You don’t want to overcook the shrimp.
While the meat is cooking, boil your eggs and cook the noodles. I do this in the same pot. Be sure to add a tablespoon or 2 of olive oil to keep the noodles from sticking. I had a few bay leaves left over so I used them to season my noodles a little, but this is not a part of the traditional recipe.
Slice your green onions and place to the side.
Now, you are ready to assemble.
Place a serving of noodles in a bowl, then add your desired amount of meat and/or shrimp to the bowl then pour the broth over to fill the bowl.
Add an egg and sprinkle the sliced green onions on top. You can cut the egg in half, or keep the egg whole. You can add both halves or only use one half, totally your call.
If you like spice, add a dash or five of your favorite hot sauce.
Did this get you craving some NOLA eating?! Check out The Chopping Block’s hands-on class Couple Cooking: The Big Easy on the following days/times at both of our locations in June.
