Bring 6 to 8 cups of water to a boil, add lo mein and bring to boil; add 1/2 cup cold water and bring to boil. Rinse noodles with cold water in colander. Drain well and add oil to keep from sticking. Heat oil in wok, brown garlic, add mushrooms, stir fry for a few seconds, add pork and marinade, stir fry until pork is brown. Add cloud ears, lily buds, cabbage, carrot and celery. Stir fry for a few minutes. Pour in sauce mixture, bring to a boil, add noodles. Stir fry for a few minutes, add scallions, mix well and serve.