Place sesame seeds into the mixing bowl and toast 5 min/120°C/speed 1, until golden. Transfer to a small bowl and set aside to cool. You can do this in a dry frying pan also for a quicker result, just don't burn them!
Place garlic and ginger into the mixing bowl and chop 3 sec/speed 7. Scrape down the sides of the bowl.
Add rice wine vinegar, soy sauce, honey, miso and lime juice. Mix 10 sec/speed 4.
Set the Thermomix to 1 min/speed 4. Slowly pour the sesame oil and grape seed oil onto the mixing bowl lid so they trickle in around the measuring cup. This will make a glossy, emulsified dressing.
Add toasted sesame seeds and chilli flakes, if using. Mix 3 sec/reverse/speed 2. Taste, then adjust with a little more honey for sweetness or vinegar for acidity. Transfer to a jar.
Place wombok, purple cabbage, spring onions, coriander and mint into a large serving bowl. Toss to combine.
Add the shredded chicken and most of the mandarin segments. Pour over about two-thirds of the vinaigrette and toss well.
Top with the remaining mandarin segments, crunchy noodles and toasted almonds. Drizzle with the rest of the dressing and serve straight away.