Take the trouble to go to Malaysia, preferrably KL, if you want serious authentic dark fried Hokkien noodle. It's called tai-lok meen there. It started with Cantonese cooks attempting to replicate Hokkien dishes and came up with something even better than both Hokkien and Cantonese. In Singapore, the noodle itself is already different and inferior imitation to begin with, far cry from the real stuff even before frying. A real tai-lok meen is as thick as udon. It's not available anywhere outside Malaysia, not in Singapore, Thailand, HK, China, even Fujian or Taiwan. It's a peculiarly Malaysian Chinese dish.