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Heat the oven to 180°C and add the almonds to a tray. Cook for 10 mins or until golden.
Heat half of the oil in a small pan and add the tikka paste – cooking for a couple of minutes until the moisture has evaporated and the paste thickened.
Add the paste to a blender with coconut milk and the juice of a lemon, blend smooth then season generously with salt before popping in the fridge. This will help to thicken the sauce up.
Finely chop the mint, then halve and scoop the seeds out of the cucumber and tomato before also finely chopping. Slice the cheeks off the mango, score the flesh and remove with a sharp knife before finely dicing. Add the mint, cucumber, tomato, and mango to a bowl before adding the juice from the remaining lemon and salt. Shred the cabbage as finely as you can.
Bring a pot of salted water to a boil and cook the noodles for 6 mins or according to package instructions. Drain and rinse in cold water.
Heat the rest of the oil in a pan over a medium heat, cook the skewers for around 7 mins turning frequently to char on all sides.
Toss the noodles with the chilled sauce and cabbage.
Plate up the noodles then top with the skewers, mango salsa, and almonds.