Instructions

1. Heat a large skillet over high heat. Add the onion and stir-fry for 4 minutes, adding water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the carrot, asparagus, and snow peas and cook for 3 minutes. Add the Chinese brown sauce and cook until heated through, about 2 minutes. Add the rice noodles and garlic chives, toss well, and cook for another minute. Season with pepper.
   
   Variation: For a Thai variation, replace the Chinese brown sauce with a sauce made with ¼ cup of Chinese Brown Sauce, 3 tablespoons of sweet chili sauce, and 3 table- spoons of fresh lime juice. Instead of the garlic chives, substitute 2 tablespoons of finely chopped mint leaves and ½ cup of chopped cilantro.