Pho Chicken Yaka Mein

Laissez les bons temps roulerYaKamein 3

I fully intended to post this dish for New Year’s Day, but it seems more appropriate for a Fat Tuesday day after hot slurping bowl of crazy Yakamein.  I adapted the recipe severely according to what I had in the house so feel welcome to seek out other more authentic versions for your after celebrations.  Head to the link at the bottom of the page for a little more information of Yakamein…

A bit of a twist on an old Creole/Chinese Yakamein recipe for quick pot of warming noodle soup, a bit out of the ordinary seasoning along with the usual additions is a cube of Pho seasoning from the Asian store.   I slow cooked two fat chicken breasts seasoned with Slap Ya Mama Creole seasoning and after 3 hours it shredded like a dream.  Plain cooked spaghetti, chopped green onions and a quick version of an Asian ketchup were the final touches to the noodle bowl.

1 pound of cooked spaghetti or Asian noodles
1 Pho seasoning cube and a bit of better than beef concentrate
teaspoons of creole seasoning
2 cups chicken broth
2 Knorr chicken stock concentrates
(I had some ramen broth in the freezer so I used some of that as well)
Asian or plain ketchup
good dark soy sauce

chopped green onions
hard-boiled eggs
cilantro and basil for garnish

Season the chicken with the Creole seasoning and brown on each side before placing in a slow cooker.  Pour in 1+1/2 cups broth and 1 Knorr stock, slow cook on high for 3 hours (the chicken breasts that I used were huge) check chicken at 2 hours for doneness.  You should be able to shred the chicken easily with two forks.  Heat the broth and add the second stock and 4 cups of water.  Keep warm to reheat the chicken when serving.

Add hot noodles to bowl, top with chicken and add broth.  Season with ketchup and soy sauce and serve with garnishes

Read a little about Yakamein: