Yakamein

Ingredients

• Cup of chopped onion
• Cup of chopped mushrooms
• 3 stalks chopped celery
• 400g chopped sizzle beef
• 4 eggs
• 1/3 cup soy sauce
• 1 tablespoon vegetable stock powder
• 1 teaspoon sugar
• 2 tablespoons of garlic powder
• 2 tablespoons dried basil
• 2 teaspoons of paprika
• 1 teaspoon of cayenne pepper
• 6 cups of water
• 300g spaghetti pasta
• Spring onions chopped
• Hot sauce

Method

1. Steam onions, mushrooms, celery in large pot, with soy sauce, vegetable stock, and sugar. Cook until the onions are soft.
2. Add half amount of each herb and spice, then mix. Add 6 cups of water, then stir. Once boiling, turn to medium heat and allow broth to simmer/boil for 35 minutes.
3. While the broth is cooking, in a separate bowl, add chopped beef, olive oil (optional), and the remainder of the herbs and spices. Mix together and let sit for 10-15 mins before cooking.
4. In a smaller pot, boil water and cook eggs until soft-hard boiled. When cooked to your liking, plunge the eggs into ice water. Let cool. Peel off the shells, and then chop the eggs in half. Set aside.
5. Cook the beef in an air frier if possible at 200°C for 10 mins. If you don't own an air frier, cook in a frypan over medium-high heat until cooked.
6. Cook the spaghetti in a large pot of boiling water. Once cooked, drain.
7. Once all ingredients are cooked. Add pasta to a bowl, top with broth, beef, halved eggs, chopped spring onions, and hot sauce!
8. Serves 4 - Enjoy!

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce