Wash and dry all produce. Remove the udon noodles from the refrigerator to come to room temperature. Trim the ends of the green beans, then cut into 1-inch pieces. Peel and mince the ginger. Mince or grate the garlic. Peel the carrot. Cut in half lengthwise, then slice into thin half moons. Thinly slice the scallions, keeping the greens and whites separate. Thinly slice the mushrooms.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms, carrot, and green beans. Cook, tossing, for 5-7 minutes, until softened and slightly golden brown. Add the ginger, scallion whites, garlic, and another drizzle of olive oil (if needed). Cook, tossing, another minute, until fragrant. Season with salt and pepper.

In a small bowl, combine the soy sauce, stock concentrate, hoisin, 1 teaspoon honey, and 1/4 cup water. Stir to combine.

Add the sauce to the pan and reduce until thickened, about 1 minute. Add the udon noodles to the pan and cook, tossing, for 3-4 minutes, until they are tender. If the pan becomes too dry, add a splash of water or drizzle of olive oil. Season with salt and pepper.

Serve: Divide the veggie lo mein between bowls and garnish with the scallion greens and cashew pieces. Enjoy!