Begin by boiling a pot of water over high heat. Once boiling, add the udon noodles and cook according to package instructions, typically around 3-4 minutes. When finished, drain the noodles and rinse them under cold water to stop the cooking process. Drizzle a little neutral oil over the noodles to prevent them from sticking together as you set them aside.

In a large pan or wok, heat 1 tablespoon of neutral oil over medium-high heat. Once hot, add minced garlic and sauté for about 1 minute or until fragrant. Next, toss in the sliced white mushrooms, stirring continuously for 2-3 minutes until they are tender and lightly browned, then set aside the cooked mushrooms in a bowl.

Add another splash of oil to the same pan and increase the heat to high. Add the sliced yellow onion, chopped white parts of spring onion, and matchstick-cut carrots. Stir-fry the vegetables for about 2-3 minutes until they soften and are vibrant in color. Season with a sprinkle of salt and pepper to enhance flavors, then remove the vegetables from the pan and set them aside with the mushrooms.

In the now-empty pan, add an additional 2 tablespoons of oil and bring the heat to high. Add the shrimp in a single layer, cooking them for about 2-3 minutes until they turn pink and opaque. Season with a dash of regular soy sauce and a pinch of salt as they cook. Once done, remove the shrimp from the pan and set aside.

Add the cooked udon noodles to the same hot pan, using a wooden spatula to break them apart if they are stuck. Stir-fry the noodles for about 2-3 minutes, ensuring they get slightly crispy on the outside. Pour in the prepared sauce mixture and toss to coat the noodles evenly.

Once the noodles are nicely coated with the sauce, return the sautéed vegetables and shrimp to the pan. Toss everything together for another minute on high heat, allowing the flavors to meld beautifully. Just before serving, add the chopped green parts of the spring onion for a burst of fresh flavor and color. Enjoy your Yaki Udon with Shrimp while it's hot!