Shrimp Yat Gaw Mein Soup Recipes

YAT GAW MEIN SOUP WITH CHICKEN - YAKAMEIN RECIPE

Yat Gaw Mein Soup with Chicken - Yakamein Recipe image

This yakamein Chinese creole noodle soup is going to be your new favorite Friday night fakeout meal. So simple to prepare in one-pot and so very flavorful, you can't go wrong with this yat gaw mein.

Provided by Helene Dsouza

Categories Soup

Time 20m

Number Of Ingredients 10

Ingredients

2 Green Onions (aka Spring Onions)
4.30 ounces boneless Chicken
1 Egg
1 Tablespoon Oil
1 Tablespoon Ginger + Garlic (*see Notes)
1 Tablespoon Creole Seasoning
3 cups Water mixed with concentrated Stock
1.76 ounces Lo Mein Noodles (see note)
1 Tablespoon Soy Sauce
1 Tablespoon Hot Chili Sauce (optional)

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.

Nutrition Facts : ServingSize 513 g, Calories 295 kcal, Carbohydrate 26 g, Protein 19 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 120 mg, Sodium 2195 mg, Fiber 1 g, Sugar 4 g

SHRIMP CHOW MEIN

Shrimp Chow Mein image

This is so good! I felt like I had ordered takeout! The flavors were all spot-on with the slightly crunchy vegetables and the sauce was light, but just enough to coat the noodles, veggies, and shrimp.

Provided by Pam Lolley

Categories Chow Mein Noodles

Time 45m

Yield 4

Number Of Ingredients 18

Ingredients

8 ounces chow mein noodles
¼ cup chicken stock
2 tablespoons dry sherry
2 tablespoons oyster sauce
1 ½ tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon light brown sugar
¼ teaspoon ground black pepper
2 tablespoons canola oil
½ cup matchstick carrots
½ cup thinly sliced onion
½ stalk celery, diagonally sliced
1 ½ tablespoons finely chopped fresh ginger
1 teaspoon finely chopped garlic
¾ pound uncooked medium shrimp, peeled and deveined
1 cup bean sprouts
4 stalks green onions, thinly sliced on the diagonal
2 cups fresh baby spinach

Steps:

Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
Whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

Nutrition Facts : Calories 476.9 calories, Carbohydrate 44.1 g, Cholesterol 129.2 mg, Fat 22.6 g, Fiber 5.8 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 1079.7 mg, Sugar 4.2 g

YAKA MEIN

Yaka Mein image

Provided by Cynthia LeJeune Nobles

Categories Soup/Stew Egg Pasta Mardi Gras Lunch Boil Green Onion/Scallion Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 (8-ounce) package spaghetti
2 quarts beef stock
1 teaspoon Cajun Seasoning
2 cups cooked meat (beef, chicken, pork, shrimp, turtle), finely chopped
2 tablespoons soy sauce
3 hard-boiled eggs, peeled and halved lengthwise
1 bunch green onions, finely chopped

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.

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