Veggie Lo Mein with Mushrooms, Green Beans, and Sweet Ginger-Soy Sauce

Cook the vegetables: Heat 1 tablespoon oil in a large pan over medium-high heat. Add the mushrooms, carrots and green beans and cook, tossing, for 5-7 minutes, until softened and slightly golden brown. Add the ginger, scallion whites, and garlic and cook, tossing, another 1 minute, until fragrant. Season with salt and pepper.

Cook the udon noodles: While the veggies cook, add the udon to the boiling water. Cook for 5-6 minutes, until al dente, then drain and rinse. Toss the udon with 1 tablespoon oil to prevent sticking.

Make the sauce: In a small bowl, combine the soy sauce, stock concentrate, hoisin, 1 teaspoon honey, and ¼ cup water. Add the sauce to the pan along with the drained udon noodles. Cook over medium heat, tossing, until the udon noodles are coated and the sauce has slightly thickened.