Published: Apr 27, 2018 · Modified: Mar 3, 2023 by Helene Dsouza
Yat Gaw Mein Soup (aka Yakamein) is a Chinese influenced clear broth soup enhanced with deep Creole flavors.
This Chinese and New Orleans fusion dish is prepared with noodles and this particular yat gaw mein with chicken stripes.
Yat Gaw Mein or Yakamein is a soup prepared with a flavored clear broth and enhanced with wheat noodles, some proteins and most importantly with creole seasoning flavors.
Yat Gaw Mein/Yakamein can be prepared with chicken, shrimp, pork or beef.
The soup most probably was introduced by Chinese to the New Orleans area (because of the Chinese name).
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.
🍜 Ingredients to make Yat Gaw Mein/Yakamein
My Yat Gaw Mein recipe was tweaked a couple of times until I got to include and adjust the number of following ingredients.
These are common ingredients for anybody who has been preparing Asian food at home or if you have been following my recipes so far.
You will need:
- Wheat Noodles – no rice noodles. I use common egg low mein style Chinese egg noodles but you can use the flat variation too.
- Chicken – boneless
- Ginger & Garlic – use a smooth paste so that it mixes into the clear broth
- Spring Onion – turns the soup into a fresh treat
- Chicken broth – Adds depth to the soup
- Creole Seasoning – essential to make this soup a true yakamein. 3 min homemade creole seasoning
- Soy Sauce – can’t do without this
- Chili Sauce – optional but ads another touche to the yat gaw mein
- Egg – cooked with a custard-like egg yolk (4 min egg)
Ingredients
- ▢2 Green Onions aka Spring Onions
- ▢4.30 ounces Chicken Boneless
- ▢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 Chili Sauce optional
Instructions
- 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.
Notes
- Use Ginger Garlic Paste, which you can buy too, or use fresh ginger and garlic. The ratio is ⅓ ginger and ⅔ garlic.
- You can make this soup vegetarian by keeping out the chicken and using veg broth instead of the chicken broth
- For the Noodles use only wheat noodles. You can use regular egg Chinese low mein noodles or flat egg noodles.
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