Bing a large pot of water to boil. Add some cooking oil and salt. Add the rice noodles and cook according to package, stirring frequently (note: rice noodles cook pretty quickly so be sure not to over cook them otherwise they will become mushy). Once the noodles are cooked, drain, wash with cold water, and toss with some cooking oil to keep them from sticking together. Set aside.
Trim the bottom ~1-inch of the asparagus spheres and discard. Chop the remainder of the asparagus spheres into 2-inch pieces. Dice the mushrooms into 4 sections. Cut and trim the broccoli into medium sized florets.
In a large non-stick skillet or wok, heat 2 tbsp of vegetable oil on medium heat. Add the garlic and fry for about 10-15 seconds. Add the onions, mushrooms, asparagus, and broccoli and toss to combine. Saute on medium heat until all the vegetables are cooked and tender, yet still remain crispy. Note that all the water released from cooking the mushrooms should burn off while sautéing the vegetables.
Continue on to preparing the sauce. Once the vegetables are tender and crispy, turn the heat down to medium-low.
To Prepare the Sauce:
Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved.
Add more chili sauce if you prefer more spice. As always, I recommend tasting the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness (especially if you have a Hoisin Sauce that is different than one of the ones I recommend above).
To Prepare Dish:
Add the rice noodles to the sauteed veggies and combine (if you find that some of the rice noodles are stuck together, try to separate them using your fingers when adding them to the vegetables).
Slowly add the sauce and toss with the vegetables and noodles. Mix frequently until the sauce starts to thicken and coat the vegetables and noodles. Be sure not to burn off all the sauce (this should only take a few minutes).
Turn off the heat and add some freshly chopped basil. Mix once more and serve hot!