Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until tender. Drain. Refresh in cold water. Drain well. Transfer to clean bowl.
For the dressing, combine all the ingredients together, mix well.
Add chicken, Qukes, tomatoes, carrot, onions and herbs to the noodles. Pour over the dressing, toss gently to combine.
Cut the cheeks from the mango, score mango cheeks into diamonds. Pile the salad onto the mango halves. Sprinkle with fried shallots. Serve.
TipStore Asian shallots in an airtight jar in the freezer once opened. They will keep 12 months.