Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook according to package directions, usually about 4–5 minutes or until al dente. Drain and rinse with cold water to stop cooking.

Prepare the vegetables by quartering the mushrooms, cutting the broccoli into small florets, julienning the carrot, and slicing the red pepper.

In a large skillet or wok, heat oil and butter over medium-high heat. Add the broccoli, mushrooms, carrots, and red pepper. Sauté for 5–7 minutes until tender-crisp.

Reduce heat to medium and add minced garlic and grated ginger. Stir continuously for about 1 minute.

Add the cooked noodles to the sautéed veggies. In a small bowl, whisk together sesame oil, honey, sriracha, soy sauce, vegetable broth, and cornstarch. Pour this over the noodles and veggies.

Increase heat to medium-high and toss everything together, stir-frying for about 3-4 minutes until heated through and the sauce thickens.

Sprinkle in chopped green onions just before serving, and toss to distribute.