Boil the Udon Noodles: Bring a large pot of water to a rolling boil over high heat. Add the udon noodles, cooking them according to the package instructions, typically about 3-5 minutes until tender. Once done, drain and rinse under cold water, then drizzle with a teaspoon of neutral oil and toss to prevent sticking. Set aside.

Sauté Garlic and Mushrooms: In a large wok or skillet, heat 1 tablespoon of neutral oil over medium-high heat until shimmering. Add the minced garlic, sautéing for about 30 seconds until fragrant. Toss in the sliced white mushrooms, cooking for 2-3 minutes until tender and browned.

Add Vegetables: Incorporate the sliced yellow onion and matchstick-cut carrots into the pan. Stir-fry for 2-3 minutes, seasoning with salt and pepper. Once tender yet crisp, remove from the pan and set aside.

Cook the Shrimp: In the same pan, add 2 tablespoons of oil and increase the heat to high. Add the shrimp, frying for 2-3 minutes until pink and opaque. Season with soy sauce and a pinch of salt.

Combine Noodles: Add the cooked udon noodles to the skillet with the shrimp, keeping heat high. Stir-fry for 2-3 minutes, mixing well and allowing flavors to meld.

Add Vegetables and Sauce: Pour the sauce mixture over the noodles and shrimp. Fold in the sautéed vegetables, stirring well and cooking for an additional 2-3 minutes to combine everything.

Serve and Garnish: Remove from heat and transfer to plates. Garnish with chopped spring onions and enjoy hot.