Chevy DuBose’s Ramen Noodle Chow Mein

Nestled in the bustling food court of Union Hall is a hidden gem of a food stall you don’t want to miss: The Blasian Asian, which serves up made-to-order Cambodian dishes. What began as a side hustle for owners Chevy and Mike DuBose—selling sandwiches out the back of a truck—has become a full-scale, fast-casual restaurant, open seven days a week.

This ramen noodle chow mein recipe is a riff on one of Chevy’s menu items, the Char Me Luerng (yellow noodles), and is much-loved by her three children.

Ramen Noodle Chow Mein (College Student Special)

Chevy offered this recipe with her Baylor student customers in mind, many of whom bring their parents to the restaurant upon graduation to thank Chevy and Mike for taking care of them during their time in college. It’s a quick, affordable dish guaranteed to satisfy even the sharpest hunger pangs.


2 packages instant ramen (your favorite brand)

½ stalk celery, sliced at an angle 1.5” thick

½ medium carrot, julienned into 2” strips

½ medium red or yellow onion, thinly sliced

¼ head of green cabbage, thinly sliced

2 eggs, lightly scrambled

Protein of choice (½ lb shrimp, pork, beef, or fried tofu)

Seasoning Sauce

2 T oyster sauce

1.5 T light soy sauce

1 T dark soy sauce (can omit if unavailable)

1 tsp sugar

1 T vegetable oil

1 tsp sesame oil

2 T water


Boil the ramen noodles according to package instructions, then drain and set aside. Mix together the seasoning sauce ingredients, then set aside. Heat wok or large high-sided skillet and cook the eggs until moist and scrambled, then set aside in a bowl. Use the same wok and a splash of oil to cook the protein to desired doneness, then set aside in a bowl. Cook vegetables in the same wok or skillet for three minutes, ensuring they are tender-crisp. Add the cooked protein, noodles, scrambled eggs, and seasoning sauce to the vegetables in the wok, then toss and cook for 2-3 minutes.

Serve hot and enjoy!

Chevy DuBose

The Blasian Asian is located in Union Hall at 720 Franklin Avenue and is open seven days a week, 11 am to 9 pm.

Read more about The Blasian Asian in this article by Angelica Mazé.

Comments or thoughts?
Share and tag us @thewacoinsider

Angelica Mazé is a Waco transplant by way of San Francisco, New York, and Saudi Arabia. A former chocolatière and production manager, she is now a writer and freelance marketing consultant with a focus on food and cooking.

Vivia Charles’s Red Cabbage & Potato Salad

American salads rely heavily on hot weather-friendly cabbage, rather than the tender lettuces of northern climes. You’ll find cabbage in various preparations dotted throughout the Tru Jamaica menu, but don’t skip the made-to-order red cabbage and potato salad. 

Nitcha Garsee’s Stir Fried Black Pepper Chicken

Nitcha Garsee, owner and culinary queen behind Kanom Thai Street Food, is passionate about introducing Wacoans to the sweet and savory street snacks she grew up eating in Thailand.

Eddie Garcia’s Homemade Horchata

For more than twenty years, the…

Thanh Le’s Shrimp & Crab Family-Style Stir Fry

The Clay Pot has long been…

Chevy DuBose’s Ramen Noodle Chow Mein

Nestled in the bustling food court…

Upcoming Recipes Events