1 onion, thinly sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
2 1/2 pounds fresh baby carrots, sliced
3 stalks celery, chopped
3/4 cup water
1 cup packed brown sugar
1 cup chicken broth
1 cup fresh oyster sauce
1/2 teaspoon salt
In a large large pot over medium heat, simmer onion until tender, about 15 minutes. Pour oil into the pot, and add pasta and carrots.
Meanwhile, in a large saucepan, bring water and brown sugar to a boil. Stir into carrots and celery mixture. Reduce heat, and simmer for 5 minutes.
Add chicken broth, oyster sauce, salt and chicken broth mixture to pot, and simmer for 3 minutes. Reduce heat and simmer for 3 minutes, or until soup is thickened.