Wash and dry all produce. Trim long stemmed ends of green beans, then cut into 1-inch pieces. Peel and mince ginger. Mince garlic. Thinly slice scallions. Peel and halve carrots lengthwise, then slice into thin half-moons.

Heat a large drizzle of oil in a large tall-sided pan over medium-high heat. Add green beans and toss until slightly tender, 3-4 minutes. Add carrots and toss until both are tender, another 3-4 minutes. Season with salt and pepper.

Make the sauce: Meanwhile, combine soy sauce, stock concentrates, 2 Tablespoons hoisin sauce, 4 teaspoons sugar, and 1/2 cup water in a small bowl.

Add shrimp, ginger, scallions, and garlic to pan. Toss until shrimp are almost opaque, another 1-2 minutes. Season with salt and pepper.

Add sauce to pan and reduce until thickened, 2-3 minutes. Add udon noodles and another large drizzle of oil (if necessary) and toss until tender, 3-4 minutes. If pan becomes too dry, add a splash of water or a drizzle of oil. Season with salt and pepper.

Serve: Divide lo mein between bowls and enjoy!