BOIL soba noodles until tender, 5 to 6 min. Add snow peas during the last 5 sec of cooking. Drain and rinse under cold running water. Drain very well.
WHISK rice vinegar with soy sauce, sesame oil and minced ginger in a large bowl. Add noodle mixture and grated carrots. Toss until well coated. Set aside.
HEAT a large non-stick frying pan over high. Add canola oil and pork chops. (You may need to do this in 2 batches.) Cook 1 min per side. Transfer to a plate. Reduce heat to medium-low. Stir in hoisin sauce, water and sriracha. Stir to loosen brown bits from bottom of pan, then return chops and any juices to pan. Turn chops to coat with sauce. Cover and continue simmering 3 more min. Serve with soba salad.