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.
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