|2 servings||calories per servings 520||protein serving 37 g||carbs per serving 60 g||total fat per serving 14 g|
With bold flavors bred from Chinese and Creole influences, ya-ka-mein is a beef noodle soup adored by New Orleans locals as a street food and take-out favorite. Springy green onion adds a pop of bold flavor to the broth while dried shiitake mushrooms, supplied by Sparta Imperial Mushrooms in Georgia, add earthiness to every spoonful.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||4 g|
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE
• Peel and chop shallot.
• Peel and thinly slice garlic.
• Thinly slice green onion, keeping white and green parts separate.
• Discard any tough spinach stems. Cut or tear leaves into bite-size pieces.
• Thinly slice beef against the grain.
In a bowl, combine beef, 1 packet tamari, sugar, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place shiitakes in a bowl.
• When water boils, pour 1 cup boiling water over shiitakes. Let soak.
• Add noodles to remaining boiling water. Cook, stirring occasionally, until noodles are tender but not mushy, 7-9 minutes.
• Drain noodles.
While noodles cook:
• Discard stems from soaking shiitakes.
• Thinly slice caps, and return to soaking liquid.
• Place a saucepan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef. Cook without disturbing until browned on bottom, 1-2 minutes.
• Toss well. Cook, stirring, until browned all over, about 1 minute.
• Transfer beef to a plate.
• Add 1 teaspoon cooking oil to pan. Add shallot, garlic and onion whites. Cook, tossing, until fragrant, about 1 minute.
• Add beef, mushrooms with soaking liquid, bouillon cube and 2 cups water.
• When mixture boils, reduce heat to medium. Simmer 10 minutes.
• Taste and adjust seasoning as desired with remaining packet tamari and kosher salt.
• Stir in spinach.
• Divide noodles between 2 large soup bowls.
• Top with broth, spinach and beef.
• Garnish with onion greens, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...