Place the noodles in a bowl and cover with boiling water, stirring every minute or two. They will take between 3 and 8 minutes to cook depending on the thickness of the noodles, be careful not to over cook them. When they are cooked, drain and keep moist in cold water until ready for use.
Slice the shallots and keep one of them aside. Dredge the slices from two of the shallots in the flour. In a large heavy-bottomed pan heat 2-3cm vegetable oil until its bubbling and deep fry the floured shallots until crispy (2-3 minutes). Remove from the oil and drain on kitchen towel.
In another pan add the sugar and water and heat until the caramel turns golden brown. Add the peanuts, dried mango, remaining shredded shallots and grated ginger and coat well.
In a wok or deep sided saute pan heat the sesame oil and soy sauce. Transfer the noodles to a wok and stir fry for a couple of minutes to heat through. Mix in the shallots, mango and grated ginger. Season with a little bit of pepper.
Place the noodles and fruit in individual bowl topped with the deep fried shallots. Garnish with coriander leaves and serve.