KL Style Hokkien Mee Home Made One

There's Singapore Fried Hokkien mee and KL (Kuala Lumpur) style Hokkien mee.  The difference?  I'd say they are HUGE!  An analogy:  the difference is like Japanese soba and udon noodles with different type of sauces.  Didn't top with fried lard bits (bak po -2nd photo), but added pork liver instead for that gutsy flavor (it worked very well).  Loads of chopped garlic makes this dish a true winner.  No eggs are used, only bean sprouts, seafood, and pork.