Noodle salad with chicken and mango

For the dressing, heat the vinegar, sugar and 1/2 teaspoon of salt until the sugar has dissolved. Add the rest of the ingredients for the dressing and allow to cool.

Heat the oil and fry the eggplant cubes lightly brown. Drain them in a sieve, sprinkle with salt and drain.

Cook the noodles al dente. Drain and pat dry. Scoop the dressing, eggplant, mango, coriander and onion through.

Serve the salad with the chicken fillet on it.