Yaka mein is a spicy meat and noodle soup with Cajun influences, popular in New Orleans. Its origin is unclear, but it combines Asian and Southern flavors. Beef, plain spaghetti, green onions, and hard-boiled eggs are common ingredients, with Cajun or Creole seasoning and condiments added. The dish is assembled by placing noodles in a bowl, adding meat and broth, eggs, seasoning, and green onions.
Originally an Asian dish, yaka mein has taken on Cajun influences and is a popular spicy meat and noodle soup in the United States, especially New Orleans. While the exact origin of this dish is unknown, it combines Asian influences with the soulful flavors of the American South. Also called sober old, Yaka Mein is considered a good hangover remedy.
The exact origin of this dish is unclear. The two most prevalent theories involve Chinese immigrant workers who introduced the dish to Louisiana in the late eighteenth or early nineteenth century and returning World War I veterans who developed a taste for a similar Asian dish abroad. Other theories state that it was actually Korean war veterans who brought back knowledge of the dish. Whichever theory is correct, it seems clear that yaka mein has its roots in Asian cuisine, but has been infused with Cajun flavors over the years.
Although almost any meat, even shrimp, can be used for yaka mein, beef, commonly a brisket or chuck roast, is the most frequent choice. The noodles usually included are plain spaghetti, but again, almost any type of noodle can be used. Green onions and hard-boiled eggs feature in most versions, and some type of Cajun or Creole seasoning is also a regular addition. Ketchup, hot sauce, soy sauce, or Worcestershire sauce can also be added or used for a condiment. The liquid base is usually a beef stock or bouillon combined with water.
To create yaka mein, stock or broth and water are combined with any of your chosen seasonings. Then, the meat is added and simmered for two to three hours. Afterwards, the meat can be removed and shredded or cut. The noodles are cooked separately, by simply boiling them in water until tender, and the eggs should also be boiled in their shells to cook. After preparing the noodles, meat, broth and hard-boiled eggs, the dish can be assembled.
The noodles are normally placed in the bowl first, and then the meat and broth are poured over the top. Eggs are chopped, halved, or occasionally left whole and added. The preferred seasoning, usually soy or Worcestershire sauce, is drizzled over the top, then the whole dish can be garnished with chopped green onions. There are some minor variations in the placement order, however. For example, some versions pour the broth after the eggs are added or wait for sauces to be added until the green onions have been included.
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