Easy Vegetable Chow Mein
Easy Vegetable Chow Mein is an easy and delicious weeknight meal.
Servings: 4
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.
Nutrition
Calories: 325kcal | Carbohydrates: 54g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 1973mg | Potassium: 199mg | Fiber: 5g | Sugar: 8g | Vitamin A: 166IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 3mg