05/27/2026
Waiting for the stir-fry to come together while enjoying a jalapeño pear gimlet.
Teriyaki Vegetable Stir-Fry Over Crispy Noodles
Serves 4–6
Ingredients
1/2 small green cabbage, shredded
2 bell peppers, sliced
1 leek, cleaned well and sliced
1 zucchini, half moons
4 carrots, thin sliced
3 celery ribs, sliced
1 package crispy chow mein noodles
Sauce
1 cup store-bought teriyaki sauce
1 cup water
1 tbsp chicken soup base
1½–2 tbsp cornstarch
2 tbsp cold water (for slurry)
Method
1. Prepare the sauce
In a bowl or measuring cup combine:
* teriyaki sauce
* water
* chicken soup base
Mix well.
In a separate small cup:
mix cornstarch with 2 tbsp cold water until smooth.
Set aside.
2. Cook the vegetables
Use a large wok or wide sauté pan over high heat.
1. Add a little oil.
2. Start with carrots and leek — cook 2–3 minutes.
3. Add peppers and zucchini — cook another 2 minutes.
4. Add cabbage — cook 2–4 minutes until slightly softened but still vibrant.
3. Sauce it
Pour in the teriyaki mixture.
Bring to a simmer.
Stir the cornstarch slurry again and slowly add it while stirring.
Cook 1–2 minutes until glossy and lightly thickened.
You want the sauce slightly loose because the crispy noodles absorb liquid quickly.
4. Serve
Place crispy noodles on the plate or platter.
Spoon the hot stir-fry over top right before serving so some noodles stay crunchy
Optional additions
* Sesame oil finish
* Toasted sesame seeds
* Green onions
* Tofu or chicken
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Spicy Jalapeño Pear Gimlet
1 oz simple syrup
2 oz gin
Juice of 1 lime
1oz pear juice
Sliced jalapeno for garnish
Ice
Add all ingredients to a tall glass filled with ice and stir to combine. Strain into a chilled glass and garnish with slices of jalapeño.
