Step 1

Remove fresh noodles from the package. Drop them in a medium-sized stockpot of briskly boiling water. Blanch for about 2 minutes.Remove the noodles from boiling water and set aside. Discard the water.

Step 2

In a large wok or skillet, over medium-high heat, add the oil.Stir fry the garlic, onions and scallion whites for about 2 minutes.Pour the shrimp or vegetable stock, soy sauce, and lemon juice. Mix well.Simmer for about 2 minutes.

Step 3

Add the carrots, and broccoli florets. Cover and cook for about 5 to 6 minutes till soft.Add the sliced Baby Bok Choy leaves.

Step 4

Incorporate into the vegetable mixture, the fresh Lo Mein noodles. Mix well.Season with sesame oil, salt and black pepper. Cover and continue cooking for 5 to 6 minutes more. The noodles will puff up and expand to a larger size.Garnish with scallion greens and sliced lemons. Serve warm.

Step 5

In a medium-sized stockpot, over medium-high heat, combine the shrimp heads, and water. Sprinkle the garlic powder and salt. Cover and let the liquid come to a boil. Lower the heat and simmer for about 12 to 15 minutes. Discard the shrimp heads, and reserve the shrimp stock liquid for cooking. Freeze any leftover shrimp stock for other dishes.

Step 6

The shrimp stock adds a full-bodied flavor to the noodle dish. If not convenient, or if there are shellfish allergies, use store-bought vegetable stock instead.Other vegetables you can add: Mushrooms, Napa cabbage, bean sprouts, celery, sugar snap peas and other leafy greens in season.For noodles, you can also use dry noodles, but follow package directions for cooking and incorporating into the stir-fry.