The yakamein card Louisiana Cookin’ printed in 2017, adapted from Chef Linda Green: boiled chuck, her seasoning in the cooking liquid, spaghetti, green onion and quartered eggs, soy on top.
Untested: not yet made in this kitchen. It is here for the Yakamein pages and is adapted from the source named in the Notes.
Ingredients
- 1 pound (450 g) boneless chuck roast
- 1 package (5 ounces) Ms. Linda Green’s Ya-Ka-Mein Seasoning, or 1 teaspoon Creole seasoning and 3 tablespoons beef base
- 1 pound (450 g) spaghetti, cooked according to package directions
- 2 bunches green onions, chopped
- 4 hard-cooked eggs, peeled and quartered
- 2 tablespoons soy sauce, about, for a dash on each bowl
Garnishes (optional)
- 1 cup boiled shrimp, or boiled cauliflower, broccoli or carrots
- 2 tablespoons hot sauce and ketchup, for the table, about
Directions
Key ingredients
- Put the chuck roast in a large saucepot, cover it with water and bring to a low boil over medium-high heat. Reduce the heat to low and simmer until the roast is cooked (the card says about 15 minutes; see Notes). Lift out the roast and reserve 8 cups of the cooking liquid.
- In a large saucepot, stir the reserved liquid and the seasoning together and simmer 5 minutes, stirring often. Once the seasoning has dissolved, take it off the heat and keep it hot.
- When the beef is cool enough to handle, chop it into bite-size pieces and keep it warm.
- Divide the spaghetti among 8 large bowls and top each with beef, green onion and 2 egg quarters. Ladle 1 cup of broth over each and finish with a dash of soy sauce. Garnish with boiled shrimp, hot sauce, ketchup or boiled vegetables, if you like.
Notes
Source Adapted from “Ms. Linda’s Original New Orleans Ya-Ka-Mein,” Louisiana Cookin’ (January/February 2017 issue), whose card reads “Adapted from Chef Linda Green, New Orleans”. It is the magazine’s adaptation, not a text in her own hand.
The 15 minutes The card still says to simmer the 1-pound chuck roast “about 15 minutes” (re-checked October 2026). Chuck is a collagen-rich cut that needs hours to become tender; every other published recipe that cooks chuck whole simmers it 1½ hours or more, and Garden & Gun gives 3 to 4. The time is kept as printed and is very likely an error. Simmer until a fork slides in easily, adding water to keep the roast covered, before measuring out the 8 cups.
The seasoning Ms. Green’s commercial ya-ka-mein seasoning carries the broth’s flavor, and its formula is not published. The card’s substitute, 1 teaspoon Creole seasoning plus 3 tablespoons beef base, is an approximation, not a like-for-like swap for a 5-ounce packet; taste and adjust. The soy and egg amounts above follow the card’s “a dash” and “2 egg quarters each”; the garnish amounts are this collection’s estimates.
The dish The Yakamein section (/yakamein/) covers the dish’s history, its name and how the recipes differ.
The photo The photograph shows a cup of yakamein from Miss Linda Green Catering at the 4th Annual San Francisco Street Food Festival, not this exact recipe.