We had another stir-fry the next evening – chicken with black bean sauce, which Jac had marinating in a bag in the freezer for weeks – and carrots, broccoli, bok choy and cauliflower with noodles. The chicken had soaked up the black bean flavour and was so tender. This was fantastic – and I had leftovers for breaky the next day. I loved all the different colours, shapes, flavours and textures. The noodles were Chinese ones we bought from an Asian supermarket – their brand is “Joyshine” and on the back of the packet, which is yellow and white, it says (I got Jac to read it out to me while I typed): “Zhenxiang noodle are highly finished from choosing natural spring water and superior grade flour and processed with modern technology and traditional method. It permits no preservative. Savoury and has a strong refreshing feeling. It is tasty and refreshing. It is a traditional delicacy and enjoys popularity among households and had become a popular presence.” Also on the packet: “Description: oily noodles” and “Ingredients: Refined flour, salt and water”. And I guess this is where they were made: “Guoban Guopo village Hutou town Anxi county Fujian province China”.