I posted this in one of my silly cooking videos in my InstaStories the other day and it caused quite a stir! Almost NO ONE had ever heard of this dish! Yaka Mein is a mashup of Creole flavors and Asian ramen noodles and is believed to be a surefire hangover cure. Yaka Mein can be prepared in a variety of ways and topped with whatever garnishes you choose! Below, you’ll find an Instant Pot method as well as a stovetop version.
If you are interested in learning more about this dish, its history and tradition, here are some fun links I found in my research as well as some other recipes that inspired me to bring this one to life in my own kitchen!
- The Secret Comfort Food That New Orleanians Swear By
- BBC Travel – New Orleans Secret Hangover Cure
- Video: Anthony Bourdain in No Reservations
- Red Beans and Eric: New Orleans Yaka Mein
- Tidewater Virginia Yock (the Virginia version is a bit different!)
- Instantly Southern – Southern Living/Sheri Castle
- Louisian Cookin’ – Ms. Linda’s Original New Orleans Ya-Ka-Mein
- Garden and Gun – How to Make Yakamein
- Just a Pinch
I hope ya’ll enjoy this as much as my family and I did. Drop me a comment and let me know what you think!
YAKA MEIN or “OLD SOBER”
A beloved tradition in New Orleans, this mashup of Cajun flavors and Asian soup noodles is believed to be a surefire hangover cure!
Please note, cooking times vary according to cooking method and size of roast.
Ingredients
FOR THE SOUP:
- 2-4 pounds boneless beef chuck roast* see notes on cook time
- 1 tsp salt
- 1 small onion chopped
- 2 stalks celery chopped
- 1 bell pepper chopped
- 8 cups beef stock or broth
- 1 TBSP cajun seasoning
- 1/2-1 tsp seasoning salt depending on amount of meat
- 1/2 tsp black pepper
- 1/4 cup soy sauce
- 1 TBSP worcestershire sauce
- 1 tsp fish sauce optional
- 1 lb spaghetti pot sized or broken in half
TO GARNISH:
- 3 soft or hard boiled eggs (1/2 for each person you’re serving)
- green onions sliced
- hot sauce to taste
Instructions
INSTANT POT METHOD:
-
Cut the chuck roast into 3-5″ chunks and remove any large pieces of fat. Season with salt. Add the meat to the Instant Pot.
-
Add the remaining soup ingredients to the pot.
-
Close and SEAL THE POT. Cook on Manual power for 35 minutes*. (See notes, if roast is closer to 4 lbs, cook for 45 minutes)
-
When 35 minutes is up, allow the pot to NATURAL PRESSURE RELEASE** for 15 minutes and then quick release the valve.
-
Using a slotted spoon, remove the meat from the pot and transfer to a plate.
-
Add the broken or pot sized spaghetti noodles to the pot at different angles to prevent them from sticking together.
-
Once the noodles are submerged, close and SEAL THE POT and cook on Manual power for 8 minutes.
-
As the noodles are cooking, shred the beef into bite sized chunks.
-
When 8 minutes is up, QUICK PRESSURE RELEASE*** the valve.
-
Add the shredded meat back into the pot and serve with optional garnishes including eggs, green onions and hot sauce.
STOVETOP METHOD:
-
Cut the chuck roast into 3-5″ chunks and remove any large pieces of fat. Season with salt. Add the meat to a large Dutch oven.
-
Add the remaining soup ingredients to the Dutch oven making sure that the meat is completely submerged in broth.
-
Bring the soup to a boil then place the lid on the dutch oven askew, leaving space for air to vent. Turn heat down and simmer for 2.5-3.5 hours* until the meat is fork tender and easily shredded.
-
As soup is simmering, prepare spaghetti noodles according to package directions.
-
Skim off fat from the top of the soup. Using a slotted spoon or tongs, remove the meat chunks from the soup and shred. Return the shredded meat to the pot.
-
Serve with optional garnishes including eggs, green onions and hot sauce.
Recipe Notes
*INSTANT POT METHOD: If chuck roast is closer to 2 lbs, cook on Manual for 35 minutes, if it’s closer to 4 lbs, cook on Manual for 45 minutes. *STOVETOP METHOD: If chuck roast is closer to 2 lbs, cook closer to 2.5 hours, if it’s closer to 4 lbs, cook closer to 3.5 hours.
**Natural pressure release – DO NOT TOUCH the pot or valve. Allow the pot to naturally release the steam on its own for 15 minutes. Once the 15 minutes is up, turn the valve to release the remaining pressure.
***Quick pressure release – go ahead and turn the valve from “sealing” to “venting,” but BE CAREFUL! You may want to use a dish towel to protect your hand as very hot steam will shoot up through the valve.
