Ingredients:

  • 1 pound (450g) fresh or dried chow mein noodles (look for vegan versions - often egg-free)
  • 1 tablespoon sesame oil
  • 14 ounces (400g) extra-firm tofu, pressed and cubed or 8 ounces (225g) tempeh, sliced into strips
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1 tablespoon vegetable oil (for frying)
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced bell peppers (any color, or a mix!)
  • 1 cup sliced mushrooms (shiitake, cremini, or button)
  • 2 cups shredded napa cabbage (or green cabbage)
  • ½ cup sliced green onions, for garnish
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons vegetable broth
  • 1 tablespoon cornstarch (or tapioca starch)
  • 1 tablespoon maple syrup (or agave nectar)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ¼ teaspoon white pepper (optional)

Instructions:

  1. Prepare the Tofu/Tempeh: Press tofu (if using). Marinate tofu/tempeh in soy sauce and cornstarch.
  2. Cook the Noodles: Cook noodles according to package directions until al dente. Drain and toss with sesame oil to prevent sticking.
  3. Fry the Tofu/Tempeh: Heat oil in wok. Fry tofu/tempeh until golden brown and crispy. Remove from wok and set aside.
  4. Sauté the Vegetables: Add remaining oil to wok. Sauté onion, garlic, and ginger until fragrant. Add carrots, celery, bell peppers, and mushrooms. Cook until slightly softened.
  5. Add Cabbage: Add shredded cabbage and cook until slightly wilted.
  6. Combine and Sauce: Return tofu/tempeh to wok. Add cooked noodles. Pour sauce over everything and toss to combine. Cook until sauce thickens and evenly coats noodles and vegetables.
  7. Garnish and Serve: Garnish with green onions and serve immediately.