There is no recipe for this dish. I used up a bunch of leftovers and fried up a couple of Chinese sausages (fah chung in Hakka Chinese). To make this dish, I also used two kinds of penne, onions, and flowering Chinese chives. I also tossed in a couple handfuls of shiitake mushrooms and 1/3 cup of sesame sauce–like I said, leftovers. Then I seasoned the dish liberally with salt, pepper, and fish sauce or nam pla. The flowering Chinese chives are called dok gui chai in Thai and taste faintly of onion with a crisp texture even after stir-frying. Combined with the sweetish taste of the Chinese sausage, this was a satisfyingly hearty dish that was perfect for Sunday lunch.