Easy Vegetable Chow Mein is an easy and delicious weeknight meal. Tempeh is mixed with coleslaw mix, bean sprouts, green onions, chow mein noodles and mixed with a stir-fry sauce. Garnish this chow mein with fresh cilantro, sesame seeds and extra stir-fry sauce on the side.
I love stir fry recipes and today’s Easy Vegetable Chow Mein reminds me of a stir-fry.
Chow Mein mixes together noodles with vegetables and a stir fry sauce.
In this version I also added tempeh for a vegetarian chow mein but you could skip that or use tofu or a meat option. My favorite thing about recipes like this is that you can use up ay vegetables you have in your fridge.
It is a great way to get a quick, healthy meal on the table and they make easy recipes for weeknight meals.
You can often find these ingredients, like Hoisin Sauce, in your local grocery store or Asian market. This dish can be on your table in under 30 minutes and you can’t beat that!
I often rotate between this Easy Chicken Ramen Noodle Stir Fry, Easy Thai Pork Stir-Fry, Asian Shrimp Edamame Stir-fry, Easy Korean Noodles, Egg Roll in a Bowl or this Spicy Thai Basil Chicken Stir-Fry.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Garlic: Add garlic for extra flavor. I like to use fresh garlic or you can use garlic powder.
- Tempeh: I used an 8 ounce package of tempeh, crumbled into bite-sized pieces.
- Slaw: This recipe uses a bag of slaw mix. You also can shred cabbage yourself to use.
- Bean Sprouts: I added bean sprouts into the stir fry. Make sure to rinse the bean sprouts before using.
- Noodles: This recipe uses 8 ounces chow mein noodles, prepared according to package instructions (gluten-free if desired – we used brown rice chow mein noodles).
- Stir Fry Sauce: You can use your favorite store-bought stir-fry sauce but I like to make my own. This homemade stir-fry sauce mixes water, soy sauce, Hoison sauce, rice wine vinegar, agave nectar, black pepper and sesame oil.
How do You Make Chow Mein with Coleslaw Mix
Step 1: Cook the Garlic and Tempeh: Heat the oil in a large skillet over medium-high heat. Once hot, add in the garlic and cook for 15 seconds until fragrant before adding the tempeh to the pan. Cook the tempeh for 2-3 minutes per side until golden brown.
Step 2: Add Slaw: Add the coleslaw mix to the skillet and cook for 1-2 minutes until slightly wilted.
Step 3: Add Remaining Ingredients: Add in the bean sprouts, green onions, prepared noodles, and stir-fry sauce.
Toss together and continue to cook for 3-4 minutes until the cabbage is fully wilted and the sauce has thickened. Garnish with cilantro and sesame seeds. Serve immediately.
What is Chow Mein?
Chow Mein is a traditional Chinese dish consisting of stir-fried noodles, vegetables and sometimes meat, tofu or tempeh.
What is Tempeh?
Tempeh is a traditional Indonesian food made from soybeans that have been fermented, or broken down by microorganisms.
Tempeh has a dry and firm but chewy texture and a slightly nutty taste. Tempeh can be steamed, baked or sautéed. It is recommended to marinate tempeh to increase flavor.
Recipe Variations
- Vegetables: There are so many great vegetables you can add to this stir fry. Try adding carrots, snow peas, celery, red bell pepper, broccoli, green beans, mushrooms, zucchini, bok choy or eggplant.
- Seeds & Nuts: Seeds and nuts would be a nice addition to this stir-fry. Try adding sesame seeds, sunflower seeds, cashews, peanuts or sliced almonds.
- Sauce: This recipe uses a homemade stir fry sauce but you could use your favorite sauce.
- Fresh Herbs: Fresh herbs take this dish to the next level. You could try fresh parsley, fresh cilantro or Thai basil.
- Spices: You could add a variety of spices to this dish. I like Chinese 5 spice, oregano, ginger or cumin.
Storage Tips
Store the chow men in an airtight container for up to 4 days. To reheat you can quickly heat on the stove in a skillet or microwave.
More Noodle Recipes
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Easy Vegetable Chow Mein
Ingredients
- 1 tablespoon avocado oil
- 2 cloves garlic, pressed
- 1 – 8 ounce package tempeh, crumbled into bite-size pieces
- 1 – 8 ounce bag of coleslaw mix
- 1 1/2 cups mung bean sprouts
- 5 green onions, thinly sliced
- 8 ounces chow mein noodles, prepared according to package instructions (gluten-free if desired – we used brown rice chow mein noodles)
- 1/2 cup prepared stir-fry sauce {or use the recipe below for homemade stir-fry sauce}
Homemade stir-fry sauce:
- 2 tablespoons water
- 3 tablespoons soy sauce, tamari for gluten-free
- 1 tablespoon Hoisin sauce, gluten-free if desired
- 1 tablespoon rice wine vinegar
- 2 teaspoons light agave nectar
- 1/2 teaspoon white or black pepper
- 1 teaspoon sesame oil
Instructions
- Heat the oil in a skillet over medium heat. Once hot, add in the garlic and cook for 15 seconds until fragrant before adding the tempeh to the pan.
- Cook the tempeh for 2-3 minutes per side until golden brown.
- Add the coleslaw mix to the skillet and cook for 1-2 minutes until slightly wilted.
- Add in the bean sprouts, green onions, prepared noodles, and stir-fry sauce.
- Toss together and continue to cook for 3-4 minutes until the cabbage is fully wilted and the sauce has thickened.
- Garnish with cilantro and sesame seeds. Serve immediately.
Notes
- Feel free to add any vegetables you like to this stir-fry like mushrooms, bell peppers, snow peas, carrots, celery or jalapenos.
