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Chicken Yock Noodles

Since I’m a big fan of hearty soups with noodles, today I want to put into highlight a soup from the south of the USA that is little known in Europe – the Chicken Yock Noodles. This soup originating in New Orleans, is called by different names like Yatga A Mein, Yat Gaw Mein or Chicken Yock a Mein but essentially we’re always talking about the same noodle bowl. The Yock noodles come together with tenderly simmered chicken in a flavorful broth, combined with spaghetti noodles, chicken broth, hard-boiled eggs, freshly diced green onions, and a comforting blend of Creole seasonings.


Chicken Yock Noodles
Prep: 10 mins Total: 40 mins Yields: 4

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Why you’ll love it

  • Flavor Fusion: Chicken Yock noodles dish is a harmonious blend of Southern comfort and Creole zest. The rich broth carries the essence of Cajun cuisine, while the spaghetti noodles add a playful twist to classic chicken noodle soup.
  • Versatile Proteins: You can choose your preferred protein – chicken, shrimp, or a combination of both. This flexibility makes it suitable for diverse palates and dietary preferences.
  • Creole Magic: The Creole seasoning, soy sauce, and Worcestershire sauce infuse the dish with layers of umami and spice, creating a depth of flavor that’s truly exceptional.
  • Soul-Warming Comfort: It’s the perfect remedy for chilly evenings or when you’re seeking a comforting, one-bowl meal.
  • Easy and Family-Friendly: This recipe is approachable for home cooks of all skill levels, making it a great choice for busy weeknight dinners or relaxed weekend feasts.
  • Meal Prep Bonus: Prepare a big batch; the leftovers taste even better the next day and can be frozen for future quick meals.
  • Customizable Spice: Adjust the level of cayenne and Creole seasoning to suit your spice tolerance.

chicken yock a mein noodles

Chicken Yock A Mein Noodles Recipe

What is the Chicken Yock a Mein?

Chicken Yock a (Yatga) Mein is a delightful dish that combines the best of both worlds – the comforting essence of Asian chicken noodle soup and the bold flavors of Creole cuisine with Louisiana’s flair. It’s a bowl of pure comfort and heartiness and New Orleans best-kept secret to sober up in the morning after a hangover! I consider this recipe as the perfect brunch on a lazy Sunday morning.

The foundation of this dish is a flavorful chicken broth enriched with Creole spices like paprika, thyme, oregano, and a touch of cayenne for that signature Cajun kick. Tender strips of chicken, and optionally, succulent shrimp, are marinated in Creole seasoning and soy sauce, adding depth and savory goodness.

But what sets the Yock noodles apart is the spaghetti noodles. Instead of traditional egg noodles, spaghetti is used, creating a unique texture that’s both slurp-worthy and satisfying. The dish is topped with hard-boiled eggs for added protein and garnished with fresh scallions, providing a burst of freshness and color.

Ingredients

  • Meat – Chicken thighs and drumsticks can make a great stew. However, if you prefer you can also use chicken breast and cut it into strips so that it cooks faster and looks perfect in a finished bowl. In truth, any meat can be used in the yock a mein including brisket, stew meat, pork, pork belly, sausage, shrimp, and lobster.
  • Chicken broth – You can use store-bought chicken broth or homemade chicken broth. In fact, the success of your yok is determined by the authentic taste of the broth.
  • Sauces – Soy sauce, Worcestershire sauce, and hot sauce.
  • Spices and seasonings – Creole seasoning, onion powder, garlic powder, oregano, paprika, cayenne, thyme, black pepper.
  • Spaghetti – Though the mein refers to noodles, traditionally this dish uses spaghetti since noodles were hard to find and expensive.
  • Toppings – Hard or soft-boiled egg, green onions, and hot chili sauce are all optional according to your preferences.

How to make chicken yock noodles recipe

  1. Marinate the chicken or protein of your choice with soy sauce and creole spices some hours before but if you don’t have time even a quick marinade can work.
  2. Start by searing the chicken adding taste to the final stew. (Optional)
  3. Calmly skip this step 2 if you’re in a hurry.
  4. Add the chicken broth and the meat in a pot stirring all the spices, the soy sauce, and the Worcestershire sauce.
  5. Bring the stew to boil, and then reduce the heat and leave to simmer for 20 minutes. I suggest to keep stirring the pot every 5 minutes. I love to leave the chicken cooking for over an hour but you can vary this as long as the meat is cooked throughout.
  6. Boil the eggs according to your liking and chop the green onions while waiting for the stew to be ready.
  7. Add the spaghetti to the stew or noodles following the package instructions. Continue to cook for 5-10 minutes following the package instructions and until the chicken is cooked, soft, and tender. If you’re going to add shrimp add them only in the last 5 minutes as they cook very fast.
  8. Assemble the bowl, choose a large bowl adding some noodles and a ladle of broth. Then place gently the chicken strips and top with the green onions and the sliced eggs. I don’t like adding the hot sauce but you can add some for extra flavor according to your liking. Enjoy your Yok, Yock, or Yak!

Tips

  • Use chicken thighs for extra flavor and tenderness.
  • To save time, use precooked shrimp; just add them near the end to heat through.
  • Cook the spaghetti noodles until they’re al dente to prevent overcooking in the broth.
  • Adjust the spice level by adding or reducing cayenne pepper.
  • For extra color and nutrients, consider adding diced bell peppers or carrots.
  • Make a big batch; Yatga Mein is perfect for meal prep.

Variations

  • Go vegetarian: Skip the meat and shrimp and add your favorite vegetables like spinach, mushrooms, or bell peppers.
  • Spicy kick: Increase the cayenne for a spicier version.
  • Thai twist: Replace some seasonings with Thai curry paste for a unique fusion.

How to serve chicken yock noodles

  • Serve Chicken Yock noodles piping hot in large bowls.
  • Top each portion with slices of boiled eggs and a generous sprinkle of chopped scallions.
  • For an extra burst of flavor, offer hot sauce on the side for those who crave more heat.
  • Accompany this comforting dish with warm crusty bread or a simple green salad.
  • Enjoy the fusion of flavors and savor the comfort in each spoonful!

chicken yatga mein served in borth

Storing Chicken Yock Noodles

  1. Cool Before Refrigeration: Allow chicken yock noodles to cool before storing in an airtight container to prevent sogginess.
  2. Separate Components for Freshness: If components are separate, store them individually to maintain the noodle texture and prevent them from absorbing excess liquid.
  3. Consume Within 2 Days or Freeze: For optimal taste, enjoy within 2 days. Alternatively, freeze for longer storage, ensuring airtight packaging, and thaw gradually before reheating.

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chicken yock noodles

Chicken Yock a Mein Noodles

caroline sciberras
Since I'm a big fan of hearty soups with noodles, today I want to put into highlight a soup from the south of the USA that is little known in Europe - the Chicken Yock Noodles. This soup originating in New Orleans, is called by different names like Yatga A Mein, Yat Gaw Mein or Chicken Yock a Mein but essentially we're always talking about the same noodle bowl. The Yock noodles come together with tenderly simmered chicken in a flavorful broth, combined with spaghetti noodles, chicken broth, hard-boiled eggs, freshly diced green onions, and a comforting blend of Creole seasonings.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Chinese, Creole, New Orleans
Servings 4 people

Ingredients
  

Meat & Shrimp

  • 1.5 lb chicken or meat of your choice cut into 1/2 inch strips
  • 1/2 lbs shrimp peeled and deveined (optional)
  • 2 tbsp cooking oil

Toppings

  • 4 eggs boiled
  • 8 oz spaghetti noodles
  • 1/2 chopped scallions for garnishing

Meat Marinate

  • 2 tsp creole seasoning
  • 1 tbsp soy sauce

Broth & Seasoning

  • 8 cups chicken broth
  • 1 tbsp creole seasoning
  • 1 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp black pepper

Instructions
 

Start with the Marinade

  • Marinate the chicken or protein of your choice with soy sauce and creole spices some hours before but if you don't have time even a quick marinade can work.
  • Start by searing the chicken adding taste to the final stew. (Optional)
  • Calmly skip this step 2 if you're in a hurry.

Start the stew

  • Add the chicken broth and the meat in a pot stirring all the spices, the soy sauce and the Worcestershire sauce.
  • Bring the stew to boil and then reduce the heat and leave to simmer for 20 minutes. I suggest to keep stirring the pot every 5 minutes. I love to leave the chicken cooking for over an hour but you can vary this as long as the meat is cooked throughout.

Prepare the toppings

  • Boil the eggs according to your liking and chop the green onions while waiting for the stew to be ready.

Cook Shrimp, Noodles & Serve

  • Add the spaghetti to the stew or noodles following the package instructions. Continue to cook for 5-10 minutes following the package instructions and until until the chicken is cooked, soft and tender. If you're going to add shrimps add them only in the last 5 minutes as they cook very fast.
  • Assemble the bowl, choose a large bowl adding some noodles and a ladle of broth. Then place gently the chicken strips and top with the green onions and the sliced eggs. I don't like adding the hot sauce but you can add some for extra flavor according to your liking. Enjoy your Yok, Yock or Yak!
Keyword chicken yock, chicken yok, yock, yock a mein, yockamein

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