For the yaki udon, peel the mangoes and cut into finger-width strips. Clean or wash the vegetables and cut into bite-sized pieces.
Heat a wok (or heavy skillet), pour in peanut oil and sesame oil, and sauté the vegetables. Add garlic chili, sweet chili and wok sauce. Cut ginger into strips and sauté for 3 minutes as well. Then add the mango strips.
Mix in the raw noodles and cook in the liquid that has now been created. Season to taste with oyster sauce.
Arrange the yaki udon in bowls or on plates, garnish with chopped cilantro.
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