Remove flavor packet from soup mix, and set aside. Crumble noodles.
Bake noodles in a shallow pan at 350° for 10 minutes or until toasted, stirring after 5 minutes. Remove from oven, and cool.
Cook almonds and 3 tablespoons sugar in a small nonstick skillet over medium-low heat, stirring constantly, 5 to 6 minutes or until sugar is dissolved and almonds are evenly coated. Remove from heat.
Whisk together reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
Toss together lettuces, celery, and green onions in a large bowl. Drizzle with dressing; toss gently to coat. Add noodles, almond mixture, and orange sections, and toss gently to coat. Serve immediately.
