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1
Cut all fruits into bite-size pieces first.
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2
Slice chicken breast into thin slices.
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3
If any pieces are wider than three inches, cut in half.
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4
Heat four cups of water to boiling.
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5
Take water off of heat, and add rice noodles.
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6
Let sit for 7-9 minutes (or as recommended on the package).
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7
Add 1 tbsp of oil to wok and heat on high for 2-3 minutes.
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8
Scramble egg in wok, and set aside (clean egg residue out of wok after scrambling the egg)
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9
Add 2 tbsp of peanut oil into wok, and heat on high for another 2-3 minutes.
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10
Cook chicken or shrimp in wok until done - about 3-5 minutes for chicken, or 2-3 minutes for shrimp.
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11
Note: if using pre-cooked shrimp, skip this step.
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12
When noodles are done, drain and rinse in cold water.
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13
(Note: everything is going to happen very fast at this point, so be ready!
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14
).
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15
Add noodles and mango stir-fry sauce to wok, and mix until combined and noodles are hot (about 2 minutes).
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16
Add fruits, water chestnuts, and optional jalapenos to wok, and stir rapidly until everything is hot.
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17
Note: the fruits will generate a lot of liquid.
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18
It's best to stir fry until the liquid has boiled off a bit.
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19
Keeping a fair amount of the liquids as a sauce does add to the dish.
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20
Once fruits are added, the entire dish will be cooked to perfection within about three minutes.
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21
(optional) Add Siracha garlic pepper sauce to taste right at the end of the stir fry, and mix well.
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22
Serve immediately.
