Wash and dry all produce. Cut green beans into 1-inch pieces. Peel and mince ginger. Mince or grate garlic. Peel carrot, then cut in half lengthwise. Slice into thin half-moons. Trim, then slice mushrooms. Trim, then thinly slice scallions, keeping greens and whites separate.

Whisk together soy sauce, stock concentrate, 1 TBSP hoisin sauce, sesame oil, 1 tsp honey, and 1/4 cup water in a small bowl and set aside (we sent more hoisin sauce and honey than needed).

Heat a drizzle of oil in a large pan over medium heat (use a nonstick pan if you have one). Add noodles and cook, tossing, until tender, 3-4 minutes. (TIP: If pan seems dry, add a splash of water.) Remove noodles from pan and set aside.

Heat a drizzle of oil in same pan over medium-high heat. Add mushrooms, carrot, and green beans. Cook, tossing occasionally, until lightly browned and softened, 5-7 minutes. Add ginger, scallion whites, and garlic. Toss until fragrant, 1 minute. Season with salt and pepper.

Reduce heat to medium. Add sauce and noodles to pan. Toss everything until well-coated and sauce has thickened slightly, 1-2 minutes.

Divide lo mein between bowls. Garnish with scallion greens and serve.