Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Yakamein
New Orleans' beloved hangover cure — slow-cooked beef in a deeply savory broth over spaghetti noodles, crowned with a boiled egg and a hit of hot sauce.
Contains common allergens
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Instructions
6 steps- 1
In a large pot, brown the beef chunks over medium-high heat until deeply caramelized.
- 2
Pour in the beef broth, soy sauce, Creole seasoning, and cayenne pepper. Bring to a boil.
- 3
Reduce heat, cover loosely, and simmer for 1.5 to 2 hours until the beef falls apart tender. Shred the beef if desired.
- 4
While the broth simmers, boil the spaghetti noodles in salted water until al dente. Drain and set aside.
- 5
Slice the hard-boiled eggs in half lengthwise.
- 6
To assemble, place a portion of noodles in a bowl, ladle the hot, spicy beef broth over them, and garnish with a boiled egg half and plenty of green onions.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving895
Calories
70 g
Protein
73 g
Carbs
34 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Yakamein is a New Orleans noodle soup, spaghetti in a soy-and-Creole-spiced beef broth topped with a hard-boiled egg and green onion, long tied to the city's Treme neighborhood and Mardi Gras Indian culture. Locals have nicknamed it 'old sober' for generations, though that's a piece of folklore rather than anything measured.
Listahan note
This version builds the broth in stages, searing the beef hard before it ever meets liquid, and keeps the spaghetti cooked separately so the noodles stay distinct in the bowl rather than turning to paste in the pot.
Technique cues
- Searing the beef chunks hard on all sides before the broth goes in builds a fond on the pot bottom that anchors the soy-Creole broth in actual roasted beef flavor.
- Beef chuck needs a genuine two-hour-plus simmer before it shreds easily with a fork; pulled too early it stays tough and chewy in the finished bowl.
- Cooking the spaghetti separately and ladling hot broth over it at serving time keeps the noodles firm instead of turning soft and starchy from sitting in the pot.
- The halved hard-boiled egg and scattered green onion go on right at serving, since that garnish is what visually and flavor-wise identifies the bowl as yakamein rather than a plain noodle soup.
Kitchen flow
- Parallel prep
- While Yakamein simmers, chop any garnish or side bread — the pot doesn't need active attention during the long simmer. This one leans on the spaghetti noodles.
- Make-ahead
- Yakamein is a genuine make-ahead dish — it actually tastes better the next day once spaghetti noodles have had time to meld; make it a day early and reheat gently. Plan around the simmer; that's the slow part.
- Leftover move
- Leftover Yakamein is often better the next day — refrigerate and reheat gently on the stove, thinning with a splash of water or broth if it's thickened. This one leans on the spaghetti noodles. The simmer step is what sets the pace here.
- Cleanup rhythm
- Let the pot for Yakamein soak while you eat — a long simmer tends to leave a stuck layer on the bottom that's easier to lift once soaked. This one leans on the spaghetti noodles.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 lbs beef chuck roast, cut into chunks
Main protein or body
Purpose: lbs beef chuck roast, cut into chunks gives Yakamein its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
8 cups beef broth, 2 tbsp soy sauce
Main protein or body
Purpose: cups beef broth, 2 tbsp soy sauce gives Yakamein its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1 tbsp Creole seasoning, 1/2 tsp cayenne pepper
Aromatic base
Purpose: tbsp Creole seasoning, 1/2 tsp cayenne pepper creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 lb spaghetti noodles
Structural base
Purpose: lb spaghetti noodles defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
4 hard-boiled eggs, chopped green onions
Main protein or body
Purpose: hard-boiled eggs, chopped green onions gives Yakamein its main substance and carries the seasoning.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
Technique notes
- Taste the broth before adding more soy sauce, since brands vary widely in saltiness and it's easy to oversalt a broth that's already simmered down.
- Serve in a deep bowl with the broth ladled generously over the noodles rather than tossing everything together in a pot.
- If making the components ahead, keep the beef and broth separate from the cooked noodles until serving, or the noodles turn mushy sitting in liquid overnight.
Ingredient swaps
- Gluten-free direction
- Swap in a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs wherever the recipe calls for a wheat product, and read packaged-item labels closely. This one leans on the beef chuck roast.
- Egg-aware direction
- Replace the hard-boiled eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the beef chuck roast.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the beef broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the beef chuck roast.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the beef chuck roast. This one's done in around 60 minutes, plated for 5. It belongs squarely to the Cajun And Creole table. Just 5 ingredients get this one to the table.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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Plan it in Listahan
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