Creole Yakamein

Yakamein (“an order of noodles”) originated in Chinese American restaurants all across the United States when chefs improvised with the ingredients they had on hand. New Orleans has made this dish in their own image and it recently surged in popularity. Their version has a rich slow cooked beef but my version uses donated items along with condiments found in most kitchens. 

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Creole Yakamein

Ingredients:

• 2 scallions (whites separated)

• 1 celery stalk

• 1 tbsp butter

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 tbsp sugar 

• 1 tsp cajun seasoning

• 1/2 tsp Accent

• 4 packs or 1oz Soy Sauce

• 1 tbsp mustard

• 1 tbsp bbq sauce

• 2 cups beef broth or 2 cups water and 2 bullion cubes

• 1 cup of cooked spaghetti

• 1 boiled egg

To make the broth:

1. Rough chop celery and whites of scallions, then sweat them in the butter.

2. After a minute add your garlic powder, onion powder, sugar and Accent.

3. Add beef broth, then soy sauce, mustard and bbq sauce.

4. Let reduce on medium heat for 5 to 10 minutes.

To assemble:

1. Place spaghetti in bowl

2. Strain broth through colander or mesh strainer to remove solids over pasta.

3. Garnish with scallion greens and boiled egg.

Check the video here, then make it your own