Lump Crab and Seaweed Salad with Fried Rice Noodles

Ingredients

• 10 ounces fresh lump crab meat with shells and cartilege removed
• 1 small mango, peeled and cut into 1/2-inch dice
• 5 to 6 chives, finely chopped
• Salt and freshly ground black pepper
• Mirin, rice wine, to taste
• 1 small bag frozen dark green seaweed, thawed, available in nutrition stores or specialty Asian stores
• 1 tablespoon soy sauce or to taste
• 1 tablespoon sesame oil or to taste
• 1 tablespoon toasted sesame seeds
• 1 small package rice noodles
• Peanut oil for frying