Heat 10-inch nonstick skillet over medium-high heat. Add pork; cook and stir until lightly browned.
Stir in water, contents of seasoning packets from both soup mixes, ginger and carrots. Heat to boiling. Reduce heat to low; cover and simmer 3 minutes or until carrots are crisp-tender.
Gently break noodles; add to skillet with sugar snap peas. Heat to boiling, separating noodles with fork and stirring into liquid as they soften. Reduce heat to medium; cover and cook 2 to 3 minutes or until sugar snap peas are tender.