Looking forward to Memorial Day Wknd

Had quite a nice wknd but it really did fly by. The weather sucked, but what can ya do?
Back to a busy schedule, but particularly this morning, I felt really great. I had a pep in my step, wearing long ago discarded jeans again, and feelin' fancy free.
This sounds really yummy. Maybe I'll make it and put up a pic:

VIETNAMESE NOODLE SALAD
INGREDIENTS
1 1⁄2 TBS olive oil
4 1⁄2 tsp Nama Shoyu
½ c mango strips (optional)
5 c kelp noodles
2 TBS toasted sesame oil
1⁄2 c de-stemmed fresh cilantro
1⁄4 c de-stemmed chopped fresh mint
1⁄4 c de-stemmed chopped fresh basil
¼ c chopped green onions
2 tsp finely minced garlic
1 1⁄2 tsp finely minced kefir lime leaf
1 1⁄2 tsp finely minced lemon grass
1 1⁄2 tsp finely minced ginger
The zest of one lime
The zest of one small orange
1 TBS honey
2 TBS chopped almonds
1⁄4 c chopped tomatoes
1 TBS chopped red bell pepper
1 tsp black sesame seeds

STEP 1
Marinate the mushrooms in the olive oil and 1 1⁄2 tsp of the Nama Shoyu while you prepare the rest of the dish (they need to marinate for a minimum of 15 minutes).
STEP 2
Peel the optional mango. Use a mandolin, vegetable peeler, spiralizer, or knife to slice it into long noodle-like strips.
STEP 3
Place the mango, noodles, cilantro, mint, basil, garlic, kefir lime leaf, lemongrass, ginger, lime zest, orange zest, honey, and the remaining 1 TBS Nama Shoyu in a large bowl. Use a rubber scraper to gently turn the mixture over and evenly coat the noodles.
STEP 4
Distribute equal portions of the noodle mixture onto four plates. Then sprinkle with equal parts of the almonds, tomatoes, red bell pepper, black sesame seeds, and optional Coconut Noodles. Serve!