It's great if you like Thai and Asian food but need to follow a gluten free diet because it doesn't require any soy sauce. And, if you use rice noodles, then it's completely wheat free.
Here's how I made it:
Left over prawns
1 clove garlic
Rice noodles (as many as you like)
Sesame oil (2 tablespoons)
1/2 lemon (juiced)
A good handful of mint (yes, I've still got heaps of mint in the garden!)
A sprinkle of coriander if you have some (I didn't).
Chop the mint, set aside.
Heat 1 tablespoon of the sesame oil in a wok, add the garlic and heat in the oil for a few seconds then add the prawns to 'toast' up a bit. Set aside.
Get a small saucepan on the heat and add the other half of sesame oil and garlic, add the mango and lemon juice. Heat until the mango goes a bit pulpy and sticky. Set aside.
Boil the noodles according to pack instructions. Drain.
Get your wok and prawns back on the heat and add the noodles. Stir around until combined. Add a few splashes of soy sauce if you like for taste.
Add the mango at the last moment, and serve up - sprinkle with mint (and coriander if you have some) and salt and pepper while still hot.