Beef and Shrimp Yaka Mein

Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look a little scary! But, trust me, once you try this recipe, you’ll be hooked


1 pound meat (chicken, beef, and/or pork)
1 pound shrimp
1/3 cup Worcestershire Sauce
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons Cajun spices Tony Chacatere’s, Slap Ya Mama, etc.
4-6 cups beef broth (I use Better Than Boullion Roasted Beef flavor)
1 tablespoon Liquid crab boil
1 pound thin spaghetti or dry rice noodles
4 boiled eggs
chopped green onions or parsley
soy sauce and hot sauce (optional)


Cut meat into 1/2 inch chunks.
Season with all spices.
Toss the meat in the Worcestershire sauce.
Pour beef broth into a saucepan. Bring to boil.
Add meat. Reduce to a simmer. Cover and cook for 1-2 hours or until desired tenderness is reached,
If using shrimp, toss them in the liquid crab boil and add them during the last 15 mins of cooking time.
Cook pasta according to package directions.
Serve with one boiled egg per serving.

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