New Orleans Yaka Mein Food
YAKA MEIN
Provided by Cynthia LeJeune Nobles
Categories Soup/Stew Egg Pasta Mardi Gras Lunch Boil Green Onion/Scallion Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
- To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.
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- Heat oil in a large soup pot or dutch oven over medium high heat. Add beef strips and sear on both sides until browned. Do not overcrowd, cook in batches if necessary.
- Reduce heat to medium low and simmer, uncovered, until beef is melt in your mouth tender, about 1-1.5 hours. Stir occasionally.
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- Place the beef roast in a large stockpot. Cover with water, and then add the Creole seasoning. Place over medium-high heat, bring to a simmer, then reduce the heat to low and simmer for 3 to 4 hours, until the beef is tender. Remove the beef to a large bowl and allow the beef and stock to cool for 20 to 30 minutes.
- Combine all ingredients together until well combined. Store in an airtight container for up to 3 months.
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