1Cook and drain sugar snap peas as directed on box. Cool 1 minute.
2Meanwhile, in large serving bowl, toss coleslaw mix, bell pepper and carrots. Discard seasoning packet from soup mix; break noodles into bite-size pieces and add to salad.
3Add sugar snap peas to salad. In small bowl, mix sweet-and-sour sauce and soy sauce; pour over salad and toss gently. Cover; refrigerate at least 1 hour to soften noodles before serving.