Break ramen into small pieces in the unopened packages, then discard seasoning. In a large dry skillet over medium heat, toast the ramen, almonds, and sesame seeds, stirring constantly, until light golden and fragrant, 3 to 4 minutes. Cool on a plate.

In a small bowl or jar, whisk the oil, vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.

Toss the coleslaw mix and green onions with the dressing, then add the cooled noodle mixture and toss again. Serve right away.