Heat a non-stick wok. Add a splash of water to the pan, then add the noodles without adding any oil. Add a little more water if the noodles are sticking to the pan. Stir-fry for 2 minutes and, when just tender, remove from the heat and leave to cool while preparing the rest of the salad.
Shred the cooked chicken into small pieces and add to the noodles. Toss well, then add the sweet leaf salad, dressing and mango. Serve scattered with lots of mint leaves.