Yakamein

Name: Yakamein
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 2 tablespoons Worcestershire sauce; 2 teaspoons Cajun seasoning; 4 garlic cloves, minced; 1 pound chuck roast, thinly sliced (see Tip); 4 tablespoons neutral oil, such as canola or vegetable; 1 cup chopped celery (from about 2 ribs); 1 medium yellow onion, diced; 1 medium green bell pepper, seeded and diced; 1/2 teaspoon fine salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne powder; 1/4 teaspoon ground ginger; 4 cups beef stock (preferably unsalted or low-sodium); 8 ounces spaghetti; 4 hard-boiled eggs, cooled and peeled; 1/2 cup sliced scallions, for serving; Ketchup, soy sauce or hot sauce, for serving (optional)

By Millie Peartree

Published Feb. 13, 2023

Yakamein — Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi.

Total Time: 1½ hours
Rating: 4(858)
Comments: Read comments

Also known as Old Sober, this is a heartwarming and soul-restoring soup with roots in New Orleans, a special dish that makes you feel whole again. Its origins are murky, but some trace them to the 19th century, when Chinese immigrants worked alongside African Americans on plantations and railroads. These days, yakamein can be sought out in New Orleans as a hangover cure. Drawing influence from both Asian and African American cultures, the dish stands alone in what it is. With tender noodles and a rich, savory broth, it can be eaten with ketchup, soy sauce or hot sauce, but it’s a full-bodied recipe on its own.

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Ingredients

Yield:4 servings

2tablespoons Worcestershire sauce
2teaspoons Cajun seasoning
4garlic cloves, minced
1pound chuck roast, thinly sliced (see Tip)
4tablespoons neutral oil, such as canola or vegetable
1cup chopped celery (from about 2 ribs)
1medium yellow onion, diced
1medium green bell pepper, seeded and diced
½teaspoon fine salt
1teaspoon onion powder
1teaspoon garlic powder
1teaspoon smoked paprika
½teaspoon black pepper
¼teaspoon cayenne powder
¼teaspoon ground ginger
4cups beef stock (preferably unsalted or low-sodium)
8ounces spaghetti
4hard-boiled eggs, cooled and peeled
½cup sliced scallions, for serving
Ketchup, soy sauce or hot sauce, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
In a medium bowl, mix together Worcestershire sauce, Cajun seasoning and garlic. Toss the beef with the marinade and let sit for at least 30 minutes at room temperature.
Step 2
As the beef marinates, heat 3 tablespoons oil in a large Dutch oven over medium-high. Add celery, onion, bell pepper and salt. Sauté until translucent, about 5 minutes. Add onion powder, garlic powder, paprika, pepper, cayenne and ginger; sauté for another minute. Transfer the vegetables to small bowl.
Step 3
Add remaining 1 tablespoon oil to the pot. Working in batches, sauté the meat over medium-high heat, about 4 minutes on each side, until you get a nice crust on the outside. Add vegetables and the beef stock back to the pot with the beef. Stir well and bring to a boil.
Step 4
Reduce heat to medium-low and simmer, uncovered, and stirring occasionally, until beef is tender, about 40 minutes to 1 hour. Taste soup and adjust for seasoning.
Step 5
As the soup simmers, set a medium pot of salted water to boil, and, about 10 minutes before serving, add spaghetti to the pot and cook according to the package directions. Drain the spaghetti.
Step 6
Serve in bowls, making sure that each bowl has noodles, broth and beef. Garnish with halved eggs and chopped scallions. Add ketchup, soy sauce or hot sauce, if you like.

Tip

A chuck roast cut by a butcher may have uneven strips. Just keep an eye on the smaller pieces as they cook, pulling them out and setting them aside if you need. Add them back at the end to make sure they heat up.

Ratings

4 out of 5

858 user ratings

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Comments

lt2 years ago

Wow I was searching NYT just last week for a yakamein recipe & voila this week they post one! Yakamein is such an under the radar nola gem. I made it just last week using a very similar recipe & it came out wonderfully. I used store bought beef broth as I usually only make chicken from scratch.delish! For anyone who doesn’t have Worcestershire sauce on hand - I used soy sauce in the marinade with a bit of brown sugar and it came out wonderfully.

CL2 years ago

Asian markets like HMart or 99 Ranch typically have thinly sliced beef that this recipe calls for.

The Kitten Abides2 years ago

For folks who'd like to try some of the best Yakamein anywhere and come down to New Orleans for either French Quarter Fest or Jazz Fest - look for Ms. Linda Green's ("The Ya-Ka-Mein Lady") booth. You can also find about more about her and the history of Old Sober here: neworleanssoulfood.com

Maddy1 month ago

This recipe has become a weeknight staple for me. It’s so easy to change depending on what pantry items I have and every variation I’ve made has been delicious. Very grateful for learning this recipe and being able to use it as a base recipe for many dinners.

Kathy Hudson4 months ago

Well, I served this and the only positive comment was “I like the egg”.

LP4 months ago

Please research a little more. There is competition for the origin of this dish from the Tidewater area of Virginia, specifically Norfolk and Portsmouth. Check it out.

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