new orleans style yakamein recipe

Written BySheba G Updated On
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The Best new orleans style yakamein recipe

I’ve always been fascinated by the unique flavors of New Orleans, and one dish that never fails to impress is yakamein. This classic Creole recipe has a rich history, dating back to the late 19th century when Japanese immigrants brought their culinary traditions to the city.

The name ‘yakamein’ itself is a portmanteau of ‘yaka’ (a type of Japanese noodle) and ‘mee’ (a colloquialism for ‘mein,’ or noodles). Over time, the dish evolved to incorporate local ingredients and spices, resulting in a distinctive flavor profile that’s both familiar and exotic.

As a home cook, I love experimenting with yakamein because it’s incredibly versatile – you can customize it to suit your taste preferences and dietary needs. My family and I adore this recipe for its hearty, comforting quality, making it perfect for a weeknight dinner or a special occasion.

Plus, yakamein is surprisingly healthy, packed with fiber from the noodles and veggies, as well as protein from the meat or tofu. It’s a win-win situation when you get to enjoy a delicious meal that’s also good for you!

One of the key techniques in making great yakamein is cooking the noodles just right – not too hard, not too soft. This ensures they retain their chewy texture while still being easy to twirl around your fork.

Another essential step is adding the right balance of seasonings; I like to use a combination of soy sauce, oyster sauce (or hoisin), and chili flakes for depth of flavor without overpowering the dish. By mastering these simple techniques, you’ll be well on your way to creating an authentic New Orleans-style yakamein that will leave everyone begging for seconds.

New Orleans Style Yakamein

4.8 from 1918 votes

A hearty noodle soup with a rich, spicy broth, shrimp, and vegetables. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

6 cups water
2 chicken bouillon cubes
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 tsp garlic powder

For the Noodles

8 oz fresh rice noodles

For the Vegetables

1 medium onion
1 medium carrot
1 cup bean sprouts
1 cup bok choy

For the Protein

1 lb shrimp, peeled and deveined
2 eggs

For Garnish

2 green onions, chopped
1 tbsp chopped cilantro
1 tbsp chopped green onions

👨‍🍳Directions

1In a large pot, bring 6 cups of water to a boil over high heat.
2Add chicken bouillon cubes, soy sauce, oyster sauce, fish sauce, sugar, salt, black pepper, red pepper flakes, and garlic powder.
3Stir well and reduce heat to medium.
4Simmer for 10 minutes.
5This will be the base for the yakamein broth.
6While the broth is simmering, cut the onion in half and thinly slice it.
7Slice the carrot into thin rounds.
8Chop the bok choy into bite-sized pieces.
9Place the vegetables in a separate bowl and set aside.
10This will add texture and flavor to the noodle soup.
11Add the rice noodles to the simmering broth.
12Cook for 5 minutes, or until the noodles are tender and the broth has thickened slightly.
13Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
14Once the noodles are cooked, add the sliced onion, carrot, and bok choy to the pot.
15Cook for an additional 5 minutes, or until the vegetables are tender.
16Stir occasionally to ensure even cooking.
17In a separate small bowl, beat the eggs.
18Slowly pour the beaten eggs into the pot, stirring gently to create egg ribbons.
19Cook for 1-2 minutes, or until the eggs are fully cooked.
20This will add richness and protein to the noodle soup.
21Add the shrimp to the pot and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
22Stir gently to avoid breaking the shrimp.
23Once the shrimp are cooked, add the bean sprouts to the pot.
24Cook for an additional 1-2 minutes, or until the bean sprouts are wilted.
25Stir gently to combine all the ingredients.
26This will add freshness and crunch to the noodle soup.
27Ladle the yakamein into bowls and garnish with chopped green onions, cilantro, and green onions.
28Serve immediately while hot.
29Enjoy your New Orleans style yakamein.

🔧Equipment

Large pot
Small bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other proteins like chicken or pork if preferred. Adjust the spiciness by increasing or decreasing the red pepper flakes.

Watch Video Of How New Orleans Style Yakamein Works

One thing I love about this recipe is how well it stores and reheats – making it perfect for meal prep or leftovers. Simply refrigerate within two hours of cooking, then reheat gently when ready to serve.

For an added touch, try garnishing with fresh herbs like scallions or cilantro; this not only adds visual appeal but also enhances the overall flavor experience. Whether you’re looking for a comforting weeknight dinner or want to impress guests at your next gathering, this New Orleans-style yakamein recipe never fails.

❓ Frequently Asked Questions About New Orleans Style Yakamein

Q: What type of noodles are best for yakamein?

The traditional choice is thin rice noodles called ‘yaka,’ but feel free to experiment with other varieties like wheat or egg noodles if you prefer.

Q: Can I make yakamein without meat or seafood?

Absolutely! Simply substitute with your preferred protein source – tofu works beautifully – or opt for vegetarian-friendly options like mushrooms or bell peppers.

Q: How do I prevent yakamein from becoming mushy?

To avoid overcooking the noodles, cook them al dente according to package instructions before adding your chosen protein and seasonings.

Q: What’s the difference between oyster sauce and hoisin sauce?

Oyster sauce has a more intense umami flavor due to its high glutamate content; hoisin sauce has a sweeter profile with notes of fermented soybeans.

Q: Can I store leftover yakamein in the fridge?

Sure thing! Just refrigerate within two hours of cooking and reheat gently when ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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