side angle view showing chow mein being held with chop sticks.

5 from 1 review

Tempeh Chow Mein is an easy recipe that’s ready in about 30 minutes! If you’re not a fan of tempeh, this can easily be made into a vegetable chow mein by adding more vegetables.


  • 812 oz. package chow mein noodles or spaghetti noodles
  • 2 (8oz.) packages tempeh
  • 1 tablespoon sesame oil or 1/4 cup water for water saute
  • 1/2 head green cabbage (about 4 cups), shredded
  • 1 large celery stalk, sliced diagonally
  • 2 carrots, peeled and sliced diagonally
  • 1 small white onion, sliced


  • 1/4 cup tamari, coconut aminos or soy sauce
  • 2 tablespoons pure maple syrup
  • 2 tablespoons water
  • 1 tablespoon rice wine vinegar, optional
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 1 inch knob of ginger, minced or grated
  • mineral salt + pepper to taste (white pepper would be great here)


Noodles: If using chuka soba or chow mein noodles, bring a pot of water to a boil, add noodles, reduce heat to medium and cook for 4 minutes. Drain, rinse and set aside. If using other noodles, cook as directed on package.

Stir-fry sauce: In a small bowl, whisk together the ingredients for the sauce, set aside.

Tempeh + onion: In a large wok, heat olive oil over medium to medium-high heat, add tempeh, crumbling it between your fingers, and onion, cook 2 minutes.

Remaining veggies: Add the celery, cabbage, carrot, and pour 3/4 of the sauce over top. Stir-fry, mixing well, for another 5 – 7 minutes, stirring occasionally until cabbage has shrunk down and softened.

Add noodles: Add the noodles and remaining sauce to the veggies, toss to coat, continue cooking until noodles are warmed through. Season to taste with more tamari or other seasonings.

Serve: Serve warm in individual bowls and top with optional scallions, red pepper flakes and cilantro. Sesame seeds and/or chili sauce (sriracha) would also be great!

Serves 4 generously, or 6 – 8 smaller portions

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container. For longer storage, keep leftovers in the freezer for up 2 – 3 months in freezer safe containers. Let thaw before reheating.


Feel free to use only one package of tempeh instead of two. The two packages does serve four but one package will still add a fair amount of protein to each serving.

I love the added sweet from the maple syrup using 2 tablespoons. Feel free to use 1 tablespoon instead of 2 and add more vinegar or tamari in its place.

Keywords: tempeh chow mein, chow mein recipe