Yakamein (Ya-Ka-Mein, often pronounced Yakamee) is a type of beef noodle soup commonly found in many Creole and Chinese restaurantsin New Orleans.  Used with permission of Chef Wendy Weber In New Orleans.  This is her personal variation of this soup.

The soup consists of stewed beef (such as Thin sliced rib-eye) in beef-based broth served on top of pasta noodles and garnished with half a hard-boiled egg and chopped green onions.  Cajun seasoning, chili powder, or Old Bay Seasoning is often added to the broth.

Yaka mein is sometimes referred to as “Old Sober,” as it is commonly prescribed by locals as a cure for hangovers.  Vendors are common at New Orleans second lines. (The dish is also now offered in a more commercial setting at the New Orleans Jazz & Heritage Festival, along with many other Creole and Cajun specialties.) The soup is well loved by locals but not well known outside of the city and its surrounding region.

Yakemein:

1 lb. lean beef (sliced thin)

 2 Qts. beef broth/stock

 2 Tbsp. Worsteshire sauce

 1 Tbsp. Creole seasoning

 1/2 tsp. black pepper

 2 pinches of cayenne (more if you like it spicy as I do)

 2 stalks green onions (chopped)

 1/2 lb. dried spaghetti or linguine (cooked)

 1 boiled egg per person

 Using a 3-4 Qt. pot, heat the beef broth & add the raw beef, cayenne, Creole seasoning, black pepper & Worstershire sauce. Bring to a boil & then reduce to a simmer. Simmer until meat is tender (about 15 minutes). Adjust taste w/salt & pepper if needed.

 Put a small portion of pasta in your bowl & ladle the broth & meat over it. Garnish with a good sprinkle of green onion & the boiled egg cut in half.