Method:
1 For the salad, combine the mango, sugar snaps, chilli, ginger and coriander in a bowl.
2 Heat oil in a saucepan over medium heat, add onion, garlic, chilli and ginger, cook for 2-3 minutes stirring until soft, add chicken stock and bring to the boil. Add the mussels, cover with a lid, steam for 6-8 minutes or until the shells open, discard any unopened mussels. Drain. Remove the mussel meat from the shells and add to the salad.
3 Place the noodles in a bowl and cover with boiling water, soak for 3-4 minutes then drain. Add to the salad.
4 For the dressing, using a mortar and pestle, pound the garlic until crushed. Add the soy sauce, vinegar, fish sauce, lime juice and sugar and stir until well combined.
5 Pour the dressing over the salad, toss to combine. Serve.