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To make the crispy noodles, pour at least 1 cup canola (or other low-smoke oil) into a wok or small frying pan.
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Warm the oil for at least 5 minutes over medium to medium-high heat (I find #6 on the dial is perfect).
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The oil needs to be hot to make crispy noodles.
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When you see bubbles rising from the bottom of the pan, try dipping in a few noodle strands.
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If they begin to sizzle and expand, the oil is ready.
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If nothing happens, your oil isn't hot enough yet.
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When oil is ready, drop in small handfuls of noodles at a time (I use scissors to cut the noodles into small sections first).
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Noodles should puff up almost immediately.
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Using tongs, turn them so that both sides of the noodles cook and puff up.
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Noodles turn very white and expansive when cooked- golden brown is okay too, but don't leave the noodles in the oil too long, or they will burn.
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Allow noodles to drain on absorbent paper or a tea towel while you prepare the rest of the dish.
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Note: Leftover crispy noodles can be stored for a day or two in plastic bags - kids love to snack on them, or they can be added as a topping for other stir-fry dishes.
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Mix the cornstarch in a cup with the soy sauce until dissolved.
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Place chicken in a bowl and pour this mixture over.
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Stir well and set aside.
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Mix all the stir-fry sauce ingredients together and set aside.
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Spoon 1-2 tablespoons of the oil you used for the crispy noodles into a wok or large frying pan.
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Over medium-high heat, stir-fry the garlic briefly (30 seconds), then add the chicken (together with the soy sauce mixture) plus 1/4 cup of the wine.
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Stir-fry the chicken for 3-5 minutes, until cooked, adding more wine whenever the work/pan becomes too dry.
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Add the stir-fry sauce plus the rest of the ingredients (snow peas, mango, and red pepper).
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Stir-fry until vegetables have softened (about 2 more minutes).
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Remove stir-fry from heat.
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Taste-test it for salt, sugar, and spice, adding more fish sauce if not salty enough (I usually add another Tbsp.).
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Also add another teaspoons sugar if too sour (this will depend on the sweetness of your mango).
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Add more chili sauce if you want it spicier.
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Cover the stir-fry with a lid to keep warm until you're ready to eat.
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Prepare the lettuce by cutting out its core (this will make removing the leaves easier.
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Now gently pull apart the leaves, starting with the leaf-end rather than the core-end (I find this usually works better).
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Pile the leaves back together on a serving plate and set on the table.
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Place the stir-fry in a covered container (like a casserole dish) and also set on the table.
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Add a generous bowl of crisy noodles, plus a dish of hoisin sauce for dipping (if desired).
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Have your family or friends put together their own wraps.
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Start with a lettuce leaf.
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Add a few tablespoons of the stir-fry, then top with crispy noodles.
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Wrap up and eat!
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Dip your wrap in the hoisin sauce, if desired.
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You can also serve this dish with extra chili sauce on the side.
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ENJOY!
