New Orleans-Style Yakamein
Directions
- 1Slice chuck roast thinly and season with soy sauce and creole seasoning.
- 2Sear the meat in batches until browned.
- 3Deglaze the pan with Worcestershire sauce and soy sauce.
- 4Add low sodium beef broth to the pot.
- 5Add creole seasoning, liquid seafood boil, ginger, granulated garlic, and cayenne pepper.
- 6Bring to a boil, reduce to a simmer and cook for an hour and a half.
- 7Peel and devein shrimp, saving the shells for stock.
- 8Season shrimp with soy sauce, creole seasoning, and liquid crab boil (optional).
- 9Add shrimp to the pot and cook for five minutes.
- 10Add hard-boiled eggs to the pot.
- 11Cook spaghetti noodles.
- 12Assemble the yakamein: Add noodles, broth, meat, shrimp, and eggs to a bowl. Garnish with green onions.
Ingredients
- 1 chuck roast
- 2 tablespoons soy sauce
- 2 tablespoons creole seasoning
- 8 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon creole seasoning
- 1 tablespoon liquid seafood boil
- 1 teaspoon ginger
- 1 teaspoon granulated garlic
- 1 pinch cayenne pepper
- 1 pound shrimp (peeled and deveined)
- 1 tablespoon soy sauce
- 1 tablespoon creole seasoning
- 1 tablespoon liquid crab boil
- 6 eggs
- 1 pound spaghetti noodles
- 1 bunch green onions
Equipment
large potcutting boardknifebowlladletongsforkmeasuring spoons
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