Heat the oil in a large frying pan, then stir fry the prawns and most of the basil for 1-2 minutes.
Stir in the rendang paste, coconut milk, mango and salad onions and bring to a simmer. Squeeze in a little lemon juice and season to taste.
Cook the noodles according to pack instructions, then add to 2 deep bowls.
Check the prawns are pink, opaque and cooked through, then ladle the curry over the noodles. Scatter over the remaining basil leaves and serve with lemon wedges.
