Crunchy Asian Ramen Noodle Salad

• 1 pkg. (85 g) ramen noodle soup mix, any flavour
• 1/2 cup sliced almonds
• 1 pkg. (340 g) broccoli slaw
• 1 cup frozen edamame (shelled), thawed
• 1 mango, chopped
• 1/2 cup chopped red onions
• 1/3 cup Kraft Classic Herb Dressing
• 1-1/2 tsp. reduced-sodium soy sauce
• 1/2 tsp. sesame oil

1. Heat oven to 350 degrees F.
2. Remove seasoning packet from soup mix; discard or reserve for another use.
3. Crumble noodles into medium bowl; stir in nuts.
4. Spread onto parchment-covered rimmed baking sheet.
5. Bake 8 min.
6. or until lightly toasted, stirring after 5 min.
7. ; cool slightly.
8. Combine broccoli slaw, edamame, mangos and onions in large bowl.
9. Whisk dressing, soy sauce and sesame oil until blended.
10. Add to slaw mixture along with the nut mixture; mix lightly.

flavour, almonds, broccoli slaw, frozen edamame, mango, red onions, dressing, soy sauce, sesame oil

Taken from www.kraftrecipes.com/recipes/crunchy-asian-ramen-noodle-salad-180848.aspx (may not work)