Begin by boiling a pot of water and cooking the udon noodles according to the package instructions, usually around 3-5 minutes. Once cooked, 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, then set them aside for later use in your Yaki Udon with Shrimp.

In a large pan or wok, heat 1 tablespoon of neutral oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Next, toss in the sliced mushrooms, stirring frequently until they are golden and cooked through. Afterward, add the onions and matchstick carrots, cooking everything together for an additional 2-3 minutes. Season with salt and pepper, then remove the vegetable mixture from the pan.

Using the same pan, add 2 tablespoons of oil and heat it on medium-high. Once hot, add the shrimp in a single layer and cook for about 2-3 minutes, or until they turn a lovely pink color. Mix in the soy sauce and a pinch of salt to enhance the flavors of the shrimp.

Add the cooked udon noodles to the pan with the shrimp, stirring continuously on high heat to achieve a slight crispiness. As the noodles heat up, pour in the oyster sauce, dark soy sauce, rice vinegar, and brown sugar. Toss everything together along with the sautéed vegetables until evenly coated.

Once everything is well-mixed and heated through, turn off the heat and sprinkle the dish liberally with chopped spring onion. Plate the vibrant Yaki Udon with Shrimp and serve warm.