Combine mango chutney, soy sauce, sesame oil and orange juice. Transfer to a tightly capped jar or container.
In a large metal or glass bowl, cover the rice noodles with boiling water. Let stand until they're cooked through but still al dente, roughly 5 minutes. Rinse immediately with cold water, drain and place back in the bowl.
To the noodles, add the carrots, broccoli, cucumber, pepper, tomatoes, coriander and half the dressing. Gently toss together with salad tongs. Transfer tangy noodle salad to a sealed container and pack for work along with the peanuts and the remaining dressing.
At lunchtime, add the rest of the dressing, toss, and top with the peanuts.