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1
Heat 2 quarts water to boiling for the noodles.
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2
To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to a boil over medium heat.
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3
Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken.
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4
Remove from heat and cool to room temperature.
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5
Boil the noodles until tender, drain well, toss with about 1/4 cup of the oil to keep noodles from sticking and set aside.
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6
Heat the oil to deep-fry the noodles in a deep fryer to 375 degrees F, or as directed for similar foods.
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7
For the vegetables, heat 2 tablespoons of the grapeseed oil in a wok over medium high heat, reserving the rest of the oil.
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8
Saute celery and carrots until they begin to soften, about 5 minutes and add mushrooms and cook until they are soft and begin to give up their juices.
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9
Remove the vegetables to a utility plate, and add the other 2 tablespoons oil to the wok over medium heat.
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10
Add the cabbage to the wok and cook until tender, about 10 to 15 minutes.
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11
While the cabbage is cooking, deep-fry the noodles and drain on paper toweling.
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12
Return the celery/carrot/mushroom mixture to the cabbage, add the water chestnuts, and stir to combine.
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13
Add the teriyaki sauce and cook for 5 minutes to heat through and integrate flavors.
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14
Season with salt and freshly ground black pepper, to taste, and serve with fried noodles, topped with bean sprouts.
