Shrimp Yat Gaw Mein Soup Recipes

YAT GAW MEIN SOUP WITH CHICKEN - YAKAMEIN RECIPE

Steps:

• Keep all your ingredients ready. Cut your spring onion bulbs into slices, keep the spring onion greens at the side and chop. The stalks will be used to garnish the soup.
• Cut your boneless Chicken into bite-sized strips and keep aside.
• For the Egg, keep a pot on the heat and bring the water to a boil (make sure there is enough water to cover the egg). Place your egg into the cooking water. cook for 1 minute covered, turn off the heat and time for 3 more minutes. In that time your egg will get cooked so that the yolk will remain soft. Take out from the water and, crack briefly and keep in a bowl with cold water. Keep aside.
• Now grab your pan to make the yat gaw mein, heat up, pour in the oil and throw in your sliced onion bulbs. Stir-fry for a little and add the ginger and garlic, stir-fry for another minute. Reduce the heat if it splashed a lot.
• Next, add the chicken pieces and stir cook for a minute or two on both sides. Then season with the Creole seasoning. Stir cook for another few seconds before pouring in the broth and the water. Mix well.
• Keep on medium to high heat so that the soup starts to cook. Add your wheat noodles and soy sauce at this point and mix well again.
• Allow the yakamein to simmer for 10 minutes. Serve in soup bowls with a half of the egg and the chopped green spring onion.

PORK YAKA MEIN A LA DUG

Steps:

• Place the pork roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
• Mix in bouillon cubes, seasoned salt, Cajun seasoning, onion powder, and butter.
• Set cooker on Low and cook until the meat has fallen off the bone, 8 to 10 hours.
• Remove the meat from the broth and shred the pork with two forks; set the meat aside.
• Strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. Reduce heat to low and stir the shredded pork back into the broth.
• If desired, skim excess fat from broth with a large spoon.
• Stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. Set aside remaining cilantro leaves for garnish. Simmer the soup while you prepare the rice noodles.
• Place rice noodles into a large bowl and cover with very hot tap water. Stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. Drain the noodles.
• To serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. Sprinkle with reserved cilantro, crushed red pepper flakes, and Parmesan cheese to taste; serve with lime wedges.

YAKA MEIN

Steps:

• Cook spaghetti according to package directions. While spaghetti is cooking, bring stock and Cajun Seasoning to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.
• To assemble, place drained spaghetti in 6 individual bowls. Divide meat and egg halves over spaghetti. Ladle on broth and sprinkle with green onions.