Beef Yakamein (New Orleans Spicy Beef Noodle Soup)

Name: Beef Yakamein (New Orleans Spicy Beef Noodle Soup)
Cuisine: US & Canada, Creole & Cajun
Ingredients: 1 (2-pound), boneless beef chuck-eye roast, trimmed; 2 teaspoons, kosher salt; 2 teaspoons, pepper; 2 tablespoons, vegetable oil; 1 , onion, chopped; 1 , green bell pepper, stemmed, seeded, and chopped; 1 , celery rib, chopped; 4 , garlic cloves, minced; 1 tablespoon, Tony Chachere's Original Creole Seasoning; 1 tablespoon, sugar; 1 teaspoon, onion powder; ½ teaspoon, Ac’cent (optional); 8 cups, beef broth; ¼ cup, soy sauce, plus extra for serving; 12 ounces, spaghetti; 3 hard-cooked, large eggs, halved; 6 , scallions, sliced ¼ inch thick; , Crystal Hot Sauce

Main Courses
US & Canada
Creole & Cajun
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Vegetables
Pasta
Beef
Soups

By Matthew Fairman ･ Appears in Cook's Country February/March 2022

This delectable beef noodle soup originated in Chinese American restaurants. Thanks to one New Orleans chef, the uniquely Creole version of it is gaining in popularity.

SERVES 6

TIME 3¼ hours

Beef Yakamein (New Orleans Spicy Beef Noodle Soup)

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