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Tempeh Chow Mein

My affinity for Chinese food started when I lived in NYC during my twenties. An order of chow mein and some eggrolls would last me for a couple days! I still crave those flavors, minus the MSG and low quality cooking oils 😉 Now, chinese takeout isn’t really an option for me, but I love making this simple chow mein version at home. It’s simple to make (takes about twenty minutes) and the flavors are pretty spot on.  I add ground tempeh for plant-based protein and if I’m in a pinch, add in more veggies to make it a complete dinner (broccoli and bell pepper make great add-ins too).

Tempeh Chow Mein

1 package of Lotus Foods Jade Pearl Ramen noodles
1 8oz. LightLife original or vegetable tempeh
1 T. sesame oil
1/2  4 cups Napa cabbage (or green cabbage) shredded
1 large celery stalk, thinly sliced
1 large carrot, thinly sliced
1/2 onion, thinly sliced
1/4 cup tamari or Bragg’s coconut aminos
2 T. maple syrup
2 T. filtered water
1 T. seasoned rice wine vinegar,
2 cloves garlic, pressed
2 inches fresh ginger, peeled and grated or 1/2 tsp. ground ginger


Cook noodles according to package directions. Drain, rinse and set aside.

In a small bowl, whisk together the sauce ingredients, set aside.

Using a grater and cutting board, grate your tempeh block into small crumbles and set aside. In a large wok, heat olive oil over medium to medium-high heat, add tempeh, onion, and celery, cook 1 minute. Add a couple spoonfuls of sauce mixture, continue to cook for another 2 -3 minutes. Add in cabbage and carrot, stir to mix, cover and cook another 5 – 7 minutes, stirring occasionally until cabbage has shrunk down and softened. Add in noodles and remaining sauce, toss to coat, continue cooking until noodles are warmed through. Add additional tamari or other seasoning to taste.

Serve warm topped with scallions, cilantro, and a squeeze of Siracha if desired.



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