Yibin "Kindling" Noodles

To make Tianjin veggies it is helpful to have a Japanese pickle press, available online and very inexpensive. This rids the need for a crock and a weight to press your veggies or a homemade device.
Also, lacto-fermented veggies can be made with whey only or salt and whey or salt only. Adding salt makes the veggies more crisp so if you want them more crisp simply add more salt. You can obtain whey from several sources but the easiest is to pour the liquid on top of your live culture yogurt and refrigerate it or use the whey from cheese making. Perhaps you can use the whey that fresh mozzarella comes in. It only takes a small amount to start the process of fermentation. Or, there are sites to buy fermentation culture from, just google "fermentation cultures" and instructions usually come with these cultures.
If using the Japanese press, which is clear, you can observe what is happening with your veggies. Depending on the temperature of where you store these veggies before refrigerating will determine how quickly they will ferment. It is a good idea to visit one of the fermentation sites online to get a more detailed account of what to expect and how to prepare the veggies.
Fermentsation is a healthy art if done correctly and it is very easy and addictive. I have several fermentations going at present. The good bacteria make it the kind of environment that discourages unwanted bacteria or molds.
Personally, I do not add vinegar until I am ready to store my veggies. A small amount as suggested during processing is fine. Good bacteria like a more acidic environment. Lemon, of course and also be used. I use Sea Salt from the market that has no iodine in it. Some salts may actually inhibit fermentation, I believe but that is something you might want to check on. I am certain that it matters when adding a pinch of salt to water kefir. Hope this helps : )

Made this over the weekend, using gai choy instead of spinach and homemade preserved vegetable (made from the stems of gai choy used week before last). Topped with very lightly stir-fried carrot matchsticks and a big handful of snow peas. Just love the combination of nuts and seeds. I'd never stir fried preserved vegetable before; will be using it this way again. Served with Sadassa Ulna's Flying Tofu Wedges (plus some tempeh baked in the same marinade). A terrific dinner! And so easy, too. ;o)

The picture has some bright red (?red peppers) never noted in the ingredients list. Don't do that.

Where would one find Tianjin preserved
vegetables? Is there a substitute for those
of us who don't have access to an Asian
grocery store?

I would think if you use baby spinach, no boiling or stir frying is necessary. They will automatically wilt when combined with hot noodles. Process much simplified.

Can you please post a photo of the Tianjin preserved vegetables in their packaging? I found searching for the ingredients in Fushia Dunlop's wonderful cookbook, wildly frustrating. I think part of yhe problem is she had described the ingredients as you would find them in the UK.

I don't agree with adding the same amount of regular soy sauce (what is "more") as a substitute for dark soy sauce since dark soy sauce isn't as salty and is meant to only impart color to the dish.

Is there a specific "Chinese Noodle" that we can use? There's so many types...

How many tablespoons of peanut oil will U beed/.

I learned a wonderfully helpful hint about Chinese preserved vegetables from BeijingRose, a FOOD52 member. You can make them easily at home. They typically are lacto-fermented odds and ends from cabbages including gai choy, bok choy, choy sum etc. stems packed with some scallion tops, a smashed glove of garlic, etc. Pack in salt, press down, cover with a bit of water and a couple tablespoons of rice vinegar. Cover and wait a few days. These keep in the fridge for weeks, if for some reason you don't eat them all up right away, which you will want to do. The mustardy Chinese greens you get in the springtime make an outrageous spicy condiment. So good. And they cost virtually nothing. ;o)