1. Fermented tofu (I use the TK brand) and chili black bean sauce (I use the Lee Kum Kee brand) can be found in most Chinese markets.
2. The type of noodles used is really up to you. Different noodles have different weight too. You can buy them fresh from any Asian market. Sometimes I use thin noodles while other times I use the thicker ones.
3. To find out how to make mustard green, check out this
post. Alternatively, you can buy commercially sold ones in most Asian markets.
4. I buy most of my herbs and spices from Mountain Rose Herbs. The difference between the two types of cinnamon is one is Ceylon (lesser known but better kind) while the other is cassia (most grocery stores sell this kind).