Summer Stir Fry with Instant Ramen

Chef Yia Vang of Union Hmong Kitchen and Vinai prepares an easy summer meal using instant ramen.  Yia has been doing some great events this summer- including “Vinai and Company” a fun dinner series that is are with other chefs and bartenders at the St Paul Farmers Market.


1 Pack of Instant Ramen (save the seasoning packet and chili packet)
2 Tsp Chopped garlic
2 Tsp Chopped Ginger
2 Tsp Chopped Lemongrass
2 Tsp Chopped Shallots
1/2 C chopped onions
1/2 C chopped red bell peppers
2 stalks of green onions sliced
1/4 chopped cilantro
(You can add other fresh summer veggies here)

Hmong Sausage, or 4-6oz ground pork (chicken or beef) or other protein
1 egg

1 Tablespoon Fish Sauce
2 Tablespoon Oyster Sauce
1/4 C Canola Oil


  • Follow the instructions on how to cook instant ramen (only cook the noodles). Strain the noodles, rinse the noodles out with cold water and set it aside
  • In a large frying pan (non-stick would be preferred) add 2-3 Tablespoons of oil on high heat
  • Add in the onions, red bell peppers, garlic, ginger, lemongrass and shallots. Cook until tender.
  • Remove out of the pan and place on a plate on the side.
  • In the same frying pan add your meat along with fish sauce, oyster sauce and seasoning packet from ramen packet. cook between 7-9 mins or until the meat is cooked through all the way
  • Add the veggies and ramen into the frying pan
  • Incorporate all the ingredients, then add the egg into the noodles, making sure it’s all scrambled in
  • Toss into a bowl
  • Garnish as you wish, add any hot sauces you like
  • Enjoy
Print Friendly, PDF & Email