In a small sauce pan gently warm the vinegar, sugar and salt, until sugar dissolves, about 1 minute over medium. Remove from heat and garlic, chile and sesame oil. Set aside and once cooled add lime zest and juice.

Heat up the sunflower oil in a large pan and shallow-fry the eggplant in 3 or 4 batches. Once golden brown remove and place in a colander, and sprinkle generously with salt. Leave there to drain.

Cook the noodles in plenty of boiling salted water until al dente, about 5 to 8 minutes. Drain and rinse well under cold water. Shake off as much water as possible.

In a mixing bowl toss noodles with the dressing, mango, eggplant, half of the herbs and the onion. The dish can rest for 1 to 2 hours if you'd like. When ready to serve add the rest of the herbs and mix well.