It's a New Orleans adaptation of Yat Gaw Mein, Cantonese for "Noodles for one person." It's simply a big bowl of noodles, meat or seafood, and veggies in broth.
It also reminds me of Vietnamese pho -- in ingredients, anyway. Pho cooks the noodles with the non-meat ingredients. The meat is sliced very thin, and it gets cooked by the hot soup poured over it
Made this tonight. Cut the cayenne in half and added a few splashes of sesame oil. It was excellent, especially on a cold day in January. I definitely recommend it.
I like to add Cajun seasoning, Chinese five spice, fish sauce and Tiger hot sauce to the broth, and I prefer to use tri-tip roast cut into strips instead of the chunks of Chuck, as I think that produces a better texture. Also I prefer a soft boiled or poached egg to the hard boiled because the runny yolk adds just a little extra richness to the broth that is really quite delightful.
@@WikterRor2807a couple dashes of fish sauce, though I think it's best to add it to the broth whilst cooking and taste it till it tickles my taste buds.
Chef Jhon!!! even though im subscribed, its been YEARS since i've seen any of your recipes on my youtube algorythm... I am OVERJOYED to see you are still creating content
New Orleanian here: This is a tasty soup you mostly find at corner store deli's and Chinese restaurants in the hood. Do not ask for it at Commander's Palace. 😆
It's fascinating to me that there are so many different ways to make this dish, and that there even different names for it. I've tasted sauces with a consistency and taste comparable to BBQ or Teriyaki sauce, and others that were basically soup in terms of viscosity and umami/saltiness. Noodles ranging from explicit yock noodles, to spaghetti, or even ramen noodles. I've heard it be called Yock, Yock Soup, Yock-a-Mein, and now Yakamein from this channel. Point is, it's again fascinating to see the dish be made in so many different ways, and with different ingredients as well.
Probably all those names are "correct" since the prevailing theory is that the name of the dish was a bastardization of the Cantonese phrase for an order of noodles (yut gow mein). The dish most likely originated in the Chinatown of New Orleans of the late 1800s early 1900s that no longer exists which is also likely why it never spread. The most notable ingredient is paprika which isn't really used in Chinese cooking but is a staple for creole seasoning. If you added star anise like Chef John mentions, it brings it closer to Taiwanese Beef Noodle Soup
I’m going to make the soup portion ahead. When I need this meal for its intention, I just boil noodles and it’s ready. I can’t wait to have Ms Linda’s original! Saw her story on Netflix.
I also made this tonight with much anticipation...it was SOOOO delicious! Heavenly! I used my ketogenic noodles (konjac) and it was perfect for me. Thank you for another great recipe!
Hmm... alright. As a New Orleanian, I can safely say that we're skeptical of anyone outside of Louisiana attempting our signature dishes. I'll watch, but it'll be with a playful side eye. 😏😊
@@drelle504YYR, we can be pretty judgy when outsiders start thinking they're experts at NOLA cooking. (See "is this... A gumbo?" thread in the New Orleans subreddit LOL) However I think Chef John just might give Miss Linda a run for her money here if he had used Crystal or Louisiana Hot Sauce instead of that Cholula.
I don't know how it happened, but over the past several years that I've been watching your channel, I've come to obsess over accumulated juices to the point where I'm scraping them out of the bowl with a spatula.
This reminds me of the Taiwanese Beef Noodle Soup. We usually would add blanched vegetables like bok choy or napa cabbage in the soup for a balanced meal.
How comforting, a ‘wet’ beef stew on noodles “pasta” even with egg. It’s amazing how the samecooking method treated just a wee bit differently gives a different experience. I love cooking 🤣🤣
aka "OoOOoooOold Sober" indeed. So much History and Cultures infused in one dish! You know it's good comfort food when it's prescribed as a cure for hangovers ;)
Never tried the real thing but I saw it on some cooking/travel show, the guy said he invented it quite recently eg few years ago, is there more history than that?
came out incredible, only thing i did differently was add a little extra dash of fish sauce. delicious. the garnish really is mandatory though, the soft boiled eggs are heavenly. will be making again.
Street yakisoba -- the primary inspiration for this dish -- is reason enough to visit Japan. Used to gorge myself on it after a night in the bars when I was stationed there back in the 1980s. It's the Japanese equivalent of an Ultimate Cheeseburger and curly fries at 0230 in the morning.
In the mid-Atlantic, the African American community has a dish called Yock, which is very similar. It's spaghetti with a thin tomato sauce with pork and or chicken, raw onions and a hard boiled egg. The seasoning of the sauce is usually a secret family recipe. The sauce is cooked separately and added to the bowl after the other ingredients.
Dang. I just checked the freezer and all I find is ground beef, ground pork, and whole chicken. Hmmmm... meatball yakimein? Awesome video as always, Chef John!
This is a New Orleans dish, not a Cajun dish. NOLA is known for its Creole cooking. But yeah it should be Crystal, Louisiana Hot Sauce, or Tabasco. Or throw in some Slap Ya Momma seasoning.
Great recipe and authentically New Orleans. But as a hangover recipe, best served at 1, 2, or 3 AM in the morning, slightly cold, out of a cardboard box! 😉🥂🍹🍻… 🥡🥢👍🏽😂
down here in cajun country, when adding garlic to the holy trinity it's called "and the Pope" lol
It's a New Orleans adaptation of Yat Gaw Mein, Cantonese for "Noodles for one person." It's simply a big bowl of noodles, meat or seafood, and veggies in broth.
It also reminds me of Vietnamese pho -- in ingredients, anyway. Pho cooks the noodles with the non-meat ingredients. The meat is sliced very thin, and it gets cooked by the hot soup poured over it
Irrelevant Information 👎
Thanks for the info @sheltontodd8122
@@arickmccance3972doesn't know what irrelevant means.
I thought it looked like an Asian noodle recipe. Thanks!
I made this tonight. My wife absolutely loved it. She voted it the best soup I have made in our 20 year marriage!!
I always love seeing these messages!
Did you make any extra additions? lots of room for experimentation to keep the missus happy
if my hubby ever made soup, it may take him 20 years! lol
😂
Best hangover cure there is. Ms Linda’s yakamein is amazing
That Better Than Bouillon joke was so good lol
Lovely fusion of Chinese and American cuisine. I’d love to make this sometime soon
"What's your food wish?" Well chef, you have just granted one of them!! Thank you 🤗❤
Shout out to chef jon for being literally the only chef who says green onion instead of scallion 🎉🎉🎉🎉
They’re the same thing, so why does it matter?
> Praising Chef John for using your preferred term among many interchangable ones
> Misspelling Chef John's name
The irony
In cajun country they call them shallots
Made this recipe last night and followed it exactly as written. It was a giant umami bomb! Absolutely delicious, it was like eating a hug.
Thank you for teaching me to cook. A major life improvement.
Made this tonight. Cut the cayenne in half and added a few splashes of sesame oil. It was excellent, especially on a cold day in January. I definitely recommend it.
I admire you’re eating noodles so high above the bowl! Great aim! Can’t wait to talk about this in the chat! Thanks Chef!
I've always found ramen noodles to be the ultimate hangover medication. It makes sense that this dish would work as well. Thanks!
Any kind of meat soup is good...
Chicken, Beef soup, broth
I like to add Cajun seasoning, Chinese five spice, fish sauce and Tiger hot sauce to the broth, and I prefer to use tri-tip roast cut into strips instead of the chunks of Chuck, as I think that produces a better texture. Also I prefer a soft boiled or poached egg to the hard boiled because the runny yolk adds just a little extra richness to the broth that is really quite delightful.
THAT’S THE STUFF! The runny yolk makes the soup silky and so luxurious to eat
Stop it I’m drooling.🤣
I thought about adding Fish or oyster sause when i was making it today, how much do you recon i should add to a Bowl?
@@WikterRor2807a couple dashes of fish sauce, though I think it's best to add it to the broth whilst cooking and taste it till it tickles my taste buds.
@@ls9076 sure i will explore that.
Tbh im pretty bad with adding spices by taste...
I like having direct instructuons
LOVE the reference to Ms. Green! She's how I know about yakamein.
I absolutely love this. My cousins from NO makes this. I've even seen people add shrimp. Its basically ramen.☺️
It is, though faster to make and you add the sauce already when cooking
I just made Miss Linda’s recipe last week. So good! Add some Creole seasoning!
Chef Jhon!!! even though im subscribed, its been YEARS since i've seen any of your recipes on my youtube algorythm...
I am OVERJOYED to see you are still creating content
Louisiana Ramen. Love it.
New Orleanian here: This is a tasty soup you mostly find at corner store deli's and Chinese restaurants in the hood. Do not ask for it at Commander's Palace. 😆
I saw this recipe on the NYT cooking section and thought about making this. I’m so glad you released a video ! Happy new year Chef 🎉
A yorker making this is based AF.
@@n0etic_f0x The NYT is read outside of NY too.
Very excited for a new noodle dish
It's fascinating to me that there are so many different ways to make this dish, and that there even different names for it.
I've tasted sauces with a consistency and taste comparable to BBQ or Teriyaki sauce, and others that were basically soup in terms of viscosity and umami/saltiness. Noodles ranging from explicit yock noodles, to spaghetti, or even ramen noodles.
I've heard it be called Yock, Yock Soup, Yock-a-Mein, and now Yakamein from this channel.
Point is, it's again fascinating to see the dish be made in so many different ways, and with different ingredients as well.
Probably all those names are "correct" since the prevailing theory is that the name of the dish was a bastardization of the Cantonese phrase for an order of noodles (yut gow mein). The dish most likely originated in the Chinatown of New Orleans of the late 1800s early 1900s that no longer exists which is also likely why it never spread. The most notable ingredient is paprika which isn't really used in Chinese cooking but is a staple for creole seasoning. If you added star anise like Chef John mentions, it brings it closer to Taiwanese Beef Noodle Soup
*watching harshly as a New Orleanian*
It looks pretty good, honestly.
this seems like a step between stew and westernized ramen. really interesting dish.
Looks great and simple to make. I'll try it soon. Thanks.
Mais je te remercie avec tout mon coeur, Chef Jean.
Just made it for myself this week-end and kept a few portions for the next few days. It's very nice, thanks for the recipe !
Yum! Imagine how comforting this will be on a cold day. Updating my grocery list now!
Yeah -10 celsius today, added way more cayenne... amazing heating soup❤❤❤
My mouth is watering. I'll definitely make this.
I’m going to make the soup portion ahead. When I need this meal for its intention, I just boil noodles and it’s ready.
I can’t wait to have Ms Linda’s original! Saw her story on Netflix.
His egg with the hot sauce on it looks like a delicious butterfly!!
I also made this tonight with much anticipation...it was SOOOO delicious! Heavenly! I used my ketogenic noodles (konjac) and it was perfect for me. Thank you for another great recipe!
He moved that errant green onion slice that landed on the edge. I respect (and resemble) that kind of consistent neurosis.
We made this and the family loved it!! So delicious!!
This is a South Louisiana staple for hangovers. That is the intent. And yum.
I have usually had this in wide styrofoam cups.
Please do a New Orleans series!
Hmm... alright. As a New Orleanian, I can safely say that we're skeptical of anyone outside of Louisiana attempting our signature dishes. I'll watch, but it'll be with a playful side eye. 😏😊
@@drelle504YYR, we can be pretty judgy when outsiders start thinking they're experts at NOLA cooking. (See "is this... A gumbo?" thread in the New Orleans subreddit LOL)
However I think Chef John just might give Miss Linda a run for her money here if he had used Crystal or Louisiana Hot Sauce instead of that Cholula.
I don't know how it happened, but over the past several years that I've been watching your channel, I've come to obsess over accumulated juices to the point where I'm scraping them out of the bowl with a spatula.
This I have to try. Look really good. Thanks❤
This reminds me of the Taiwanese Beef Noodle Soup. We usually would add blanched vegetables like bok choy or napa cabbage in the soup for a balanced meal.
You don't know how long I have been waiting for you to make this
The new year's joke at the end took me by surprise. It was hilarious.
I love visual excitement!
This looks amazing! Although I might try this with Ramen rather than spaghetti 😅
How comforting, a ‘wet’ beef stew on noodles “pasta” even with egg. It’s amazing how the samecooking method treated just a wee bit differently gives a different experience. I love cooking 🤣🤣
What a neat Americana take on an Asian noodle soup!
Looks delicious, I'll definitely be trying this soon. I find better than bullion very salty.
aka "OoOOoooOold Sober" indeed. So much History and Cultures infused in one dish!
You know it's good comfort food when it's prescribed as a cure for hangovers ;)
Never tried the real thing but I saw it on some cooking/travel show, the guy said he invented it quite recently eg few years ago, is there more history than that?
@@beargillium2369 Yes. the dish includes French Créole culture and American cuisine, with Chinese noodles
Lol, I been there, but never heard of yakamein
Looks really good!
One of my favorite meals from home. Good job. You can do salmon,shrimp, chicken, beef, etc. Good old sober soup
Also we add hot sauce &ketchup
came out incredible, only thing i did differently was add a little extra dash of fish sauce. delicious. the garnish really is mandatory though, the soft boiled eggs are heavenly. will be making again.
Looks delish, might be easy to adapt for crock pot.
I bet some fresh ginger would be a great addition
NO!
Street yakisoba -- the primary inspiration for this dish -- is reason enough to visit Japan. Used to gorge myself on it after a night in the bars when I was stationed there back in the 1980s. It's the Japanese equivalent of an Ultimate Cheeseburger and curly fries at 0230 in the morning.
Looks a little like a cheat soup i make. Beef broth, leftover pot roast and noodles. It’s a quick mid week meal
How, awesome.
Ikr awesome , how’re you doing
Made this tonight and it’s so good.
there is another version of yakamein here in baltimore, which is more of a dry noodle. I'd love to see you try that version! :)
Great episode. Thanks Chef.
Looks top notch. Also, imagine being Chef John's wife and hearing pillow talk and sweet whispers in his unique cadence.
So I'm from the Hampton Roads area of Virginia and they make this dish completely different. I remember it having a tomato based sauce.
A local restaurant here makes a great Yakamein. Delicious.
I absolutely love that he's just eating away(Devouring) at the end. I definitely will be trying this soon!
Yummmmmm …. I’m very much looking forward to making this. It could easily become a weekly standard. Mmmmmm…. (soup soup beautifull soup ;))
In Norfolk VA. It's is Chinese noodles with chicken broth one big chicken wing and a hard boiled egg last but not least ketchup.
Delish
Yes! I personally don't eat it but I know many who do! When I first moved to the 757 I couldn't believe people ordered that 😂
Shout out to cholula hot sauce! Love that stuff
Delicious as always.
This looks sooooo good 😋👏👏👏
All hail to the Chef
Is there any consensus on whether or not yakamein is supposed to be eaten with a fork or chopsticks?
In the mid-Atlantic, the African American community has a dish called Yock, which is very similar. It's spaghetti with a thin tomato sauce with pork and or chicken, raw onions and a hard boiled egg. The seasoning of the sauce is usually a secret family recipe. The sauce is cooked separately and added to the bowl after the other ingredients.
I was just thinking this reminded me of Yock. But I don’t think I’ve had it with tomatoes or boiled egg before 🤔
@@poofylove2 It's one of those blank slate dishes with many variations of sauce.
God I love Yakamein. I love this city.
Looks like a hell of a hangover cure indeed lol!
Looks great next recipe I'm doing.
What can be a good replacement for the Worcestershire sauce if i dont have it? Thanks
Looking great
Dang. I just checked the freezer and all I find is ground beef, ground pork, and whole chicken. Hmmmm... meatball yakimein? Awesome video as always, Chef John!
looks amazing!
When making a large amount in limited time, can you use a pressure cooker part of the time?
Looks tasty. Ill go for 5 bowls please!
Nice! See you Saturday!
I love this
Thinking I'll try this with homemade pasta. Chunky size like udon.
Looks delicious
Awesome recipe chef, please show Chicago puff pizza recipe please
Looks delightful and simple! I always love learning about new dishes from your channel!
Looks tasty, thanks John!
Should be Crystal hot sauce for any Cajun dish!
or Louisiana
I was just thinking it should be a Louisiana-style hot sauce 🤓😋
Thank you! At least hit the yakamein with Tobasco sauce. Something from Louisiana! At least it wasn't Texas Pete.
This is a New Orleans dish, not a Cajun dish. NOLA is known for its Creole cooking. But yeah it should be Crystal, Louisiana Hot Sauce, or Tabasco. Or throw in some Slap Ya Momma seasoning.
Hmmm... That looks Yummy 🙂 Have you ever made "Dan Dan Noodles", an old Chinese dish? It'd my favorite of all Chinese foods... 🙂
Use mala hotpot pack next time for a super delicious noodle 🥰🥰🥰👍👍👍
Or better if u use oatmeal 🥰🥰🥰
You didn’t post it new years because thats peas and collards day!
Please make the moufaletta
World famous in the whole of New Orleans!
Visiting my parents for the holidays, I learned that Better Than Bouillon comes in 1lb jars
We put shrimp in our yakimein too. This is coming from a New Orleans native and chef
"And the one I'm using, by the way, says it's 'better than bouillon'."
For those who don't gear grammar... Chef John, FTW!!
Sounds so Delicious💜💜💜
Great recipe and authentically New Orleans. But as a hangover recipe, best served at 1, 2, or 3 AM in the morning, slightly cold, out of a cardboard box!
😉🥂🍹🍻… 🥡🥢👍🏽😂
Sooooo good 👍👍
Loved it ❤❤❤❤