Yesterday, I cooked this fried Hokkien mee. The mee or egg noodles which is used for this dish is not available in Japan and so I improvised by using the yaki soba noodles. It turned out to be not as the authentic as the one in Singapore but nevertheless it is still quite appetising. The trick to having the nice taste is mainly in the stock or broth. Lots of prawn heads and shells as well as pork bones were used to make the stock. Fish sauce is also a must.
Anyhow, my family enjoyed my cooking. In fact my mom-in law told us that my cooking is so good I should operate a restaurant in Japan selling Singapore food. 😁