We recently had the pleasure of being invited over to Chef Johnny’s kitchen while he was preparing some “Hang Over Soup” aka the New Orleans favorite Yakamein.
1 – 8oz package spaghetti
2 quarts chicken or beef stock
1 teaspoon Cajun seasoning
Dash of soy sauce
Dash of Worcestershire Sauce
Dash of Tabasco Sauce
Add Seaweed strands if you like
2 cups of cooked meat of your choice (beef, chicken, pork, shrimp ~ chopped
3 hard boiled eggs, peeled and halved lengthwise
1 bunch of green onions, chopped
1 bunch of spinach, chopped
Cook spaghetti according to package directions… In a pot sautée mushrooms in some sesame oil, add chicken let it cook up a little. Then you can add chicken or beef broth with a little leftover pasta water. (This is a great time to add a little stout flavored beer;)
Add your creole seasoning, soy sauce, worcestershire sauce, tabasco sauce, bring to boil then simmer. You can add tomato or chili paste if you like. Add greens, seaweed for garnish to broth.
Yakamein Presentation – Add a sliced hard boiled egg, onion, any other chopped meat, and spaghetti in bowl. Then add broth to bowl, stir a little and serve!