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