Best Yaka Mein Recipes

YAKA MEIN

Yaka Mein image

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

Ingredients

1 (8-ounce) package spaghetti
2 quarts beef stock
1 teaspoon Cajun Seasoning
2 cups cooked meat (beef, chicken, pork, shrimp, turtle), finely chopped
2 tablespoons soy sauce
3 hard-boiled eggs, peeled and halved lengthwise
1 bunch green onions, finely chopped

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.

PORK YAKA MEIN A LA DUG

Pork Yaka Mein a la Dug image

My spin on 'yaka mein soup' with pork and bok choy. It's a family favorite (for our gluten-free family). Everyone from my 5-year-old to my wife and I can't get enough, especially on a cold or grey day. This recipe generally makes enough for us to have two meals for five people with some lunches left over. Serve with condiments including crushed red pepper flakes, Parmesan cheese, and lime wedges.

Provided by dugpark

Categories Meat and Poultry Pork Pork Shoulder Recipes

Time 8h45m

Yield 12

Number Of Ingredients 15

Ingredients

1 (4 pound) bone-in pork shoulder roast
1 (32 ounce) carton chicken broth
2 cups water, or as needed to cover
2 chicken bouillon cubes
4 teaspoons seasoned salt (such as LAWRY'S®)
2 tablespoons Cajun seasoning
1 tablespoon onion powder
¼ cup butter
3 large heads bok choy - large outer leaves and base trimmed off, heads thickly sliced
2 bunches fresh cilantro leaves, chopped - divided
1 cup water
2 (8 ounce) packages dried flat rice noodles
crushed red pepper flakes to taste
grated Parmesan cheese to taste
lime wedges

Steps:

Place the pork roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.
Set cooker on Low and cook until the meat has fallen off the bone, 8 to 10 hours.
Remove the meat from the broth and shred the pork with two forks; set the meat aside.
Strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.
If desired, skim excess fat from broth with a large spoon.
Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.
Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. Drain the noodles.
To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro, crushed red pepper flakes, and Parmesan cheese to taste; serve with lime wedges.

Nutrition Facts : Calories 321.2 calories, Carbohydrate 28.6 g, Cholesterol 71.9 mg, Fat 13.7 g, Fiber 2.7 g, Protein 20.4 g, SaturatedFat 5.7 g, Sodium 1269.9 mg, Sugar 2.1 g

YUMMY CHINESE YAKA MEIN SOUP

Yummy Chinese Yaka Mein Soup image

Childhood memories can be a wonderful thing, and one of my fondest memories is going to Chiam restaurant in Chicago's Chinatown and having a big bowl of Yaka Mein soup, and a side order of eggrolls. It took me years to perfect the recipe, but I considered it a labor of love. It's a simple dish composed of broth, Chinese noodles, pork and a hard-boiled egg.... But, oh sooo good. Ahh memories. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Pork

Number Of Ingredients 8

Ingredients

8 ounce(s) yakisoba noodles
4 ounce(s) chinese pork, not bbq pork
1 medium hard-boiled egg
THE BROTH
1 1/2 cup(s) chicken stock, not broth
1 teaspoon(s) sesame oil
1 tablespoon(s) tamari
- sesame seeds, for garnish

Steps:

Chef's Note: My sister and I are in the back seat of our car, and dad is driving with mom at his side... No seatbelts in those days. We've just left Sunday services at Saint Dennis parish, and we're headed to Chinatown to meet up with my Uncle Charlie, and Aunt Adele. Plus my Uncle Ed and Aunt Josephine and my two cousins Jody and Little Adele will be there too. We're headed for Chiam restaurant. As the snow slowly falls, I spend my time looking out at the city of Chicago, slowly being covered in a blanket of white. When we arrive, we get a large table, and I order what I always do... A big bowl of Yaka Mein soup, a side of pork eggrolls, and a "kiddie" cocktail. To those of you that don't know what that is, it's ginger ale with some cherry juice, and a little umbrella. I spend the time talking and laughing with my cousins, and just enjoying life. Ahh, memories.
Gather your ingredients.
Cut the pork into 1/4-inch slices.
Baton the slices.
Chef's Note: You can get Chinese pork in most Asian markets: however, I just posted a recipe for Asian Oven-Roasted "Red" Pork that I think is exactly what I remember from my youth. You're not looking for Chinese BBQ pork here... although that will do.
Cook the hard-boiled egg.
Add the ingredients for the broth in a saucepan.
Bring the broth to a lite simmer.
Add the noodles and allow them to simmer in the broth for about 5 minutes.
Add the noodles to a serving dish.
Use just enough of the broth to cover the noodles, and add half the pork.
Add one half of the hard-boiled egg.
Sprinkle with some toasted sesame seeds.
Chef's Note: Repeat for the second serving.
Serve while still hot. Enjoy my memory.
Keep the faith, and keep cooking.

YAKA MEIN RECIPE

Yaka Mein Recipe image

Provided by oppro2000

Number Of Ingredients 13

Ingredients

1 (3 to 4 pound) stewing beef roast (chuck, chuck tender, round, rump)
4 to 5 quarts of water
2 tablespoons of beef base (like Better than Bouillon)
1 teaspoon of seasoned salt (like Lawry's)
2 teaspoons of Cajun seasoning (like Slap Ya Mama, or to taste)
1 teaspoon of onion powder
4 tablespoons of canola or vegetable oil
Kosher salt and freshly cracked black pepper, to taste
1 pound of spaghetti noodles
8 hard boiled eggs, peeled (or count one half egg per soup bowl)
1 green onion, sliced
Soy sauce, hot sauce, to taste
Worcestershire sauce, ketchup, optional

Steps:

Fill a stockpot halfway with water. Add the beef base, seasoning salt, Cajun seasoning, onion powder, oil, pinch of salt and couple turns of the pepper grinder to the pot and whisk to mix up. Place the meat in a stockpot - the water should cover the meat plus about an inch. Bring to a boil; reduce heat and simmer for 2 to 3 hours, or until the meat is tender and begins to fall apart. Remove the beef from the broth and using forks, pull it apart and return the shredded beef to the broth. Add salt and pepper, taste and adjust seasonings. Hold the soup over low until needed. Meanwhile, boil the eggs, cool and peel them; set aside. Cook the spaghetti noodles according to package directions. To assemble the soup, place a serving of spaghetti noodles in the bottom of a bowl. Use a slotted spoon to extract a serving of the shredded beef and add that on top of the noodles. Add a boiled egg, either whole, halved lengthwise or cut into chunks. Spoon about 1-1/2 cups of the beef broth on top and sprinkle with sliced green onion. Add a few dashes of soy sauce, hot sauce and Worcestershire sauce