Heat the vinegar, salt and caster sugar in a saucepan until the salt and sugar dissolve. Remove from the heat, add the Jungle Paste and toasted sesame oil and allow to cool.
In small batches, fry the diced aubergine in groundnut oil until crisp and brown (about 3-5 minutes)
Cook the noodles for 5 minutes in a saucepan of boiling salted water, stirring to prevent them sticking together. Drain then add cold water and leave to stand for 2 minutes. Drain again, removing as much water as possible.
In a large bowl, toss the noodles with the dressing, aubergine, mango and red onion. Mix well to ensure they are well coated. Place the salad in a large serving bowl and garnish with spring onion & coriander.