Cut the pea shoots in half, slice the onion thinly, cut the carrot into strips, and halve the lemon.

Microwave the steamed Chinese noodles for 40 seconds at 600W.

Heat sesame oil in a frying pan over medium heat, add shrimp, onion, and carrot, and stir-fry until the onion softens.

Add the noodles, water, and chicken stock powder, stir-frying to loosen the noodles and evaporate the liquid.