I keep coming back to it, but we have gotten a lot of chard from this year's CSA, and it really stands up to just about anything, especially stir-fry. I thought I would mix things up a little bit by adding some Vietnamese-style sausage (I was already going to use oyster sauce, so I figured why not)...
Another difference - I decided to mix up the choice of noodles - GrandMart (where I also found the sausage) sold these refrigerated packages of these noodle cakes or "whole-wheat ovalettes" - they have a nice chew to them, but I have to say, they were a bit unwieldy in that they threw out a whole lot of flour/paste into the boiling water, and made the cooking liquid practically chewy, it was so thick... Even trying to rinse and drain the noodles wasn't helping much - they thickened up the sauce so much as soon as they were added, there was no need at all for corn starch or any other thickener.
Other than that, everything else was pretty standard. The sausage had to be steamed first, then I sliced it into rounds, and stir-fried it with some chard, onions, and some aromatics. The sauce was a combination of oyster sauce, chili sauce, sesame oil and mirin.
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