Cook the vermicelli per manufacturer's instructions. Drain, rinse, and cool off. Reserve about a half a cup of the vermicelli water with a ladle before draining. You may want some of the water later to give the sauce some consistency.

Prepare your seasoning sauce by mixing all the ingredients in a small mixing bowl, and set aside.

To prepare the dish, working quickly, In a wok or large saute pan, heat the coconut oil and cook the scallions and garlic for just a minute. If you are using the optional vegetables, add the most dense vegetables first, the broccolini and mushrooms, followed by the peppers. Add the radish greens just at the end and sauté for a couple minutes.

Add half of the seasoning sauce, mix well, and add the vermicelli. Taste for flavor and consistency. If you like a drier stir fry it is probably good now. If you like more sauce, add some more seasoning sauce, and a little of the pasta water, and continue to cook and mix until it is well mixed and silky. Be careful, I added too much sauce and it got a little soupy. But it was still yummy.

At the very end, remove from the heat and add the fresh mango and basil, and mix one more time. This entire cooking process shouldn't take longer than 10 minutes. You don't want to cook all the nutrition out of your vegetables and radish greens. Serve immediately.

NOTE: Any stir fry vegetable would be good in this dish.