Chop up peppers into small rectangular strips and set aside.

Peel onions into long strips and set aside in cup.

Cut up 2 chicken breasts into smallish rectangular chunks or strips, removing as much excess fat as possible. Set aside. (Substitute beef for chicken if desired)

Grease large stir fry pan with modest amount of stir fry/vegetable oil, enough to cover surface of whole pan. Set stove to high.

Set aside all remaining vegetables in separate cups/bowls to be put in one at a time.

Add chicken to pan and begin frying chicken, be sure to keep tossing to keep chicken from sticking. Do not stop moving around ingredients in pan from this point on.

Once much of the pink is gone from chicken, add peppers to pan. Continue stirring and tossing as you add it. Follow with each vegetable ingredient, pausing for a minute or two in between to continue cooking and tossing.

Once all vegetables have been added and chicken has no visible pink spots left, add one small package of soft friable noodles. Use large tossing spoon to break up noodles and stir it into the mix. Continue to stir until it is mostly broken up and evenly distributed. Reduce heat to medium high.

Add 5 or 6 dashes/squirts of soy sauce to pan, evenly distributed throughout. Continue to toss for a minute and then add Szechuan sauce. Do NOT over add, be sure to under apply rather than over apply Szechuan sauce so as not to overpower dish. Be sure it is enough to cover entire meal in pan.

Continue to stir and toss in pan for 1-2 minutes and then reduce heat to OFF.

Stir as necessary and serve!