Wash and dry all produce. Cut green beans into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions. (TIP: Set aside some of the scallion greens for garnish, if you like.) Peel carrot, then cut in half lengthwise. Slice each half into thin half-moons.

Heat a drizzle of oil in a large, tallsided pan over medium-high heat. Add green beans and toss until softened slightly, 3-4 minutes. Add carrot and toss until both are fully tender, 3-4 minutes more. Season with salt and pepper.

While veggies cook, stir together soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and 1/4 cup water in a small bowl.

Rinse shrimp and pat dry with a paper towel. Add shrimp, ginger, scallions, and garlic to pan with veggies. Cook, tossing, until shrimp are nearly opaque and firm, 1-2 minutes. Season with salt and pepper.

Stir sauce into pan and let reduce slightly, 2-3 minutes. Add udon noodles and cook, tossing frequently, until tender and chewy, 3-4 minutes. (TIP: If noodles won’t loosen up or sauce seems dry, add a splash of water.) Season with salt and pepper.

Divide lo mein between bowls, sprinkle with reserved scallion greens (if using), and serve.