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.

EASY VEGETABLE CHOW MEIN

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.

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.

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!

WHAT INGREDIENTS ARE IN THIS VEGETABLE CHOW MEIN

GARLIC

TEMPEH

BAG OF COLESLAW MIX

MUNG BEAN SPROUTS

GREEN ONIONS

CHOW MEIN NOODLES

STIR FRY SAUCE {HOMEMADE OR STORE-BOUGHT}

HOMEMADE STIR-FRY SAUCE

SOY SAUCE

HOISIN SAUCE

RICE WINE VINEGAR

LIGHT AGAVE NECTAR

SESAME OIL

WHITE PEPPER

Easy Vegetable Chow Mein with chopsticks.

HOW DO YOU MAKE THIS TEMPEH STIR FRY

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.

ADD SLAW MIX: Add the coleslaw mix to the skillet and cook for 1-2 minutes until slightly wilted.

ADD THE 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 AND SERVE THE CHOW MEIN: 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.

IS TEMPEH HEALTHY FOR ME?

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.

It is high in protein, it has no cholesterol and is a good way to get fiber, iron, calcium and vitamin B.

TIPS AND MODIFICATIONS FOR THIS EASY CHOW MEIN RECIPE

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 AND 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 takes 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.

OTHER VEGETARIAN RECIPES YOU MIGHT LIKE:

EASY THAI VEGETABLE GREEN CURRY

THAI COCONUT ZOODLE SOUP

SESAME NOODLES

EGGPLANT CURRY

COCONUT RICE SALAD

QUICK KOREAN CUCUMBER KIMCHI

Easy Vegetable Chow Mein

Name: Easy Vegetable Chow Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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; 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}

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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.