Not So M'sian Style Fried Hokkien Udon

In a typical plate of fried hokkien mee in Malaysia, you'll see fried lard and thick fat yellow noodles. It is the aroma from the lard while frying the noodles that makes a plate of fried hokkien mee to be so irresistable. Despite the fact that this food will bring no good to one's health, it is it's unique flavour that make this noodle a signature dish of Malaysian Chinese food. Well, sort of.

Personally, I am not a fan of lard. Hmm, preferably not any of them. So, if I'm ever making a plate of fried hokkien mee for myself, it is definite that I will omit this item as part of the ingredients.

This is what I made:
A vegetarian meal it is. I used fresh button mushrooms, firm beancurd, and choy sum to go with my udon. The reason to use udon over typical fat yellow noodles was that, well, you don't get such noodles outside Malaysia as far as I know. So, udon was the closest option I got to have. Let me assure you, though, that udon could still resemble the taste pretty close to the real thing.

Well, how does it look? I was satisfied anyhow as it was the best I could have when I am far far away from home and getting hawker food like this is absolutely impossible.