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Spiceology Creole Yakamein Recipe

Creole Yakamein aka Ole’ Sober

  • Author: Chef Christian Gill
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x


  • 1 2-lb Tomahawk Ribeye (sliced to 1/2-inch thickness)
  • 2 quarts Beef Stock
  • 2 boxes Hong Kong-Style Noodles/ Spaghetti
  • 3 Tbsp Worcestershire Sauce
  • 2 Tbsp Soy Sauce
  • 1 Onion, julienned
  • 3 Garlic Cloves, minced
  • 3 Tbsp Spiceology Creole Blend
  • 6 Soft Boiled Eggs
  • 1/2 cup Green Onions, sliced
  • 2 cups celery, sliced on a bias
  • 2 cups poblano, julienned


  1. In a large bowl, blend 1 Tbsp of soy sauce, 1 Tbsp of Worcestershire, 1 Tbsp of Spiceology Creole Blend with minced garlic and sliced ribeye. Set aside to marinate for 30 minutes.
  2. While beef is marinating, heat olive oil in a large ceramic Dutch oven.
  3. Sauté poblanos, celery, and onions for 3-5 minutes and add in 2 Tbsp of Spiceology Creole blend.
  4. Remove veggie mix from the pot and add a table spoon or more of oil and bring back to temp.
  5. Sear sliced ribeye on both sides.
  6. Add veg mix back to pot with beef stock, remaining soy sauce and Worcestershire.
  7. Bring to a boil.
  8. Reduce heat to low and simmer for 45 minutes and up to 90 minutes.
  9. Par-cook Hong Kong-style noodles or spaghetti according to the type you have, drain and set aside.
  10. Build bowls, noodles, veg and beef mix, broth, then garnish with green onions and soft boiled eggs.
  11. Serve with your favorite hot sauce and sober up!