Creole Yakamein Noodle Soup

In a large pot, heat vegetable oil over medium-high heat.

Add beef chuck and pork shoulder, and sear until browned on all sides.

Add chopped onion and minced garlic, and cook until fragrant, about 2 minutes.

Pour in beef broth and soy sauce, and stir in Creole seasoning.

Bring the mixture to a boil, then reduce heat and simmer for at least 45 minutes, or until the beef is tender.

While the broth simmers, cook the egg noodles according to package directions. Drain and set aside.

In the last 5 minutes of cooking, add the shrimp to the broth and cook until pink and opaque.

Boil the egg until it reaches your desired doneness.

To assemble the yakamein, place egg noodles in a bowl, then ladle the broth, beef, pork, and shrimp over the noodles.

Halve the boiled egg and place it on top of the soup.

Garnish with sliced green onions, a sprinkle of Creole seasoning, and a drizzle of hot sauce.

Serve immediately and enjoy.