Yaka Mein (Creole/Chinese beef noodle soup)

Yield: 3-4 portions

Ingredients Quantity
Beef broth, no sodium added, homemade if possible 1 quart
Yellow onion or large shallot, sliced ½
Soy sauce ¼ cup
Ketchup 1 Tbs
Worcestershire 1 Tbs
Hot sauce* 1 tsp
Black pepper 1 tsp
Paprika 2 tsp BROTH
Cayenne powder* 1 tsp
Garlic powder 1 tsp
Onion powder 1 tsp
Dried oregano 1 tsp
Dried thyme 1 tsp

Flank steak ½#
Soy sauce or oyster sauce 1 Tbs
Corn starch 1 Tbs BEEF
Sugar 1 tsp
White or black pepper 1 tsp
Neutral cooking oil 2 tsp
Shaoxing wine or sherry cooking wine 2 tsp

Long noodles of choice – dry or fresh portions as needed NOODLES

Spaghetti, linguine, egg noodles, etc

Egg* portions as needed

Scallions* 2 stalks OPTIONAL
Cilantro or parsley* ½ cup FINISHES
Yellow onion or large shallot* ½

Notes: * = optional

Method of prep:
1) Gather all mise en place / equipment needed
2) Slice flank super thin across the grain and marinade / set aside
3) Bring a pot of salted water to a boil for noodles
4) Slice/saute 1/2 yellow onion in a medium pot with oil to start broth
5) Add rest of broth ingredients section and bring to a boil
6) Once boiling, simmer broth on low
7) Char remaining half of onion or shallot on gas flame and set aside for finishing (blow torch will
also work if no gas)
8) Heat up a frying pan or wok with 2 Tbs oil
9) Quickly brown and stir fry the marinated beef and set aside
10) Once pasta water is boiling, add your noodles and cook until done
11) If you want an egg, throw it in the boiling pot as well with the pasta and cook for desired time
(6-11 minutes for egg)
12) Work on remaining garnish finishes while pasta/egg is cooking (cilantro or parsley, scallion) and
set aside
13) Remove eggs / pasta and strain / run under cold water when ready
14) Taste and adjust broth if needed
15) Peel your eggs / slice in half and set aside
16) Distribute noodles evenly in bowls
17) Place beef on top of noodles
18) Ladle broth over beef / noodles
19) Arrange egg and optional garnishes
20) Enjoy!