This Spicy Shrimp Yakamein Will Get Your Guests through Winter (and Hangovers)

Chef Lawrence Weeks of North of Bourbon in Louisville has two recommendations for when to eat his shrimp yakamein. “Enjoy immediately for best sobering effects—or have it as cold leftovers for the best hangover-curing effects,” he says. The spicy, salty soulful Chinese-Creole dish, which originated from beef noodle soup, is open to interpretation, and Weeks turns up the heat...