Boil a pot of water and cook the udon noodles according to package instructions, usually about 3–4 minutes until al dente. Drain and rinse with cold water. Toss with a splash of neutral oil.

In a large skillet, heat 1 tablespoon of neutral oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced white mushrooms and stir-fry for 2–3 minutes.

Add sliced yellow onion and julienned carrot, stir-frying for 2–3 minutes. Season with salt and black pepper, then remove from the pan.

In the same skillet, add 2 tablespoons of oil and increase heat. Add the shrimp; cook for 3–4 minutes until opaque and pink, seasoning with soy sauce and salt.

Add the cooked udon noodles to the skillet and stir-fry for 2–3 minutes until slightly crisp.

Pour in the sauce mixture and toss the noodles to coat evenly. Add back the sautéed vegetables and stir for 1 minute.

Remove from heat and sprinkle with chopped spring onions. Serve hot in bowls.