1In 2-quart saucepan, heat 2 cups water to boiling. If desired, break ramen noodles into pieces. Add noodles to boiling water; cook 2 minutes, stirring occasionally. Drain.
2In small bowl, mix contents of seasoning packet from soup mix, 1/4 cup water and the stir-fry sauce until well blended; set aside.
3Heat 10-inch nonstick skillet or wok over medium-high heat. Add chicken and garlic; cook and stir 2 minutes. Add carrot and onion; cook and stir 3 minutes longer or until chicken is no longer pink in center.
4Add sugar snap peas and sauce mixture; cook and stir until bubbly. Reduce heat to medium-low; stir in cooked noodles. Cook until thoroughly heated.