Yat Ca Mein Recipe

Name: Yat Ca Mein
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Creole-Cantonese
Ingredients: 8 ounces dried Chinese egg noodles or lo mein noodles; 1 pound boneless pork shoulder, cut into 1-inch cubes; 2 tablespoons vegetable oil; 6 cups chicken broth; 1/4 cup soy sauce; 2 tablespoons oyster sauce; 1 tablespoon dark soy sauce (optional, for color); 1 teaspoon sugar; 4 cloves garlic, minced; 1-inch piece ginger, sliced; 2 green onions, sliced (white and green parts separated); 1/2 teaspoon white pepper; 2 hard-boiled eggs, halved (for garnish); 1 tablespoon sesame oil (for drizzling)

Creole-Cantonese · Soup · 65 min total

Yat Ca Mein recipe videos

Yat Ca Mein is a classic New Orleans Creole-Cantonese noodle soup featuring a rich, savory broth, tender roast pork, and chewy egg noodles. This home-cook version simplifies the process while keeping authentic flavors.

20
min prep

45
min cook

4
servings

480
kcal/serving

Ingredients

8 ounces dried Chinese egg noodles or lo mein noodles
1 pound boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
6 cups chicken broth
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce (optional, for color)
1 teaspoon sugar
4 cloves garlic, minced
1-inch piece ginger, sliced
2 green onions, sliced (white and green parts separated)
1/2 teaspoon white pepper
2 hard-boiled eggs, halved (for garnish)
1 tablespoon sesame oil (for drizzling)

Instructions

In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add pork cubes and sear until browned on all sides, about 5 minutes.
Add garlic, ginger, and white parts of green onions; cook for 1 minute until fragrant.
Pour in chicken broth, soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes until pork is tender.
While broth simmers, cook egg noodles according to package directions until al dente. Drain and rinse under cold water; set aside.
After 30 minutes, remove ginger slices. Season broth with white pepper. Adjust saltiness with additional soy sauce if needed.
Divide noodles among 4 bowls. Ladle hot broth and pork over noodles.
Top each bowl with a hard-boiled egg half, sprinkle with green onion tops, and drizzle with sesame oil. Serve immediately.

Tips

For a richer broth, add 1 tablespoon of lard or chicken fat when searing the pork.
Substitute roast pork (char siu) from a Chinese BBQ shop for the simmered pork for a quicker version.
Garnish with crispy fried wonton strips or chili oil for extra texture and heat.
Leftover soup can be refrigerated for up to 3 days; noodles may soften upon reheating.

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