Begin by boiling a pot of water over high heat. Once boiling, add the udon noodles and cook them according to the package instructions, typically about 2-3 minutes. Drain and rinse under cold water, drizzle a small amount of oil over the noodles to prevent sticking, and set aside.

In a large frying pan or wok, heat 1 tablespoon of neutral oil over medium heat. Once shimmering, add minced garlic and sauté for about 1 minute until fragrant. This garlic base infuses aroma and flavor.

Add the sliced white mushrooms, stirring frequently until soft, about 2-3 minutes. Then, add sliced yellow onion and matchstick-cut carrots. Cook for an additional 2-3 minutes until the vegetables are tender yet still have a slight crunch. Season with salt and pepper and transfer to a plate.

In the same pan, add 2 tablespoons of oil and turn the heat to high. Once hot, add the shrimp, seasoning with soy sauce and salt. Cook shrimp for about 2-3 minutes on each side until pink and opaque.

Once the shrimp are cooked, add the prepared udon noodles to the pan and stir-fry everything on high heat for about 2-3 minutes, tossing continuously with a spatula.

Pour the prepared sauce over the noodle and shrimp mixture, stirring well to coat everything evenly. Gently fold the sautéed vegetables back in and cook for an additional 1-2 minutes.

Remove from heat, plate generously onto serving dishes, and sprinkle chopped spring onions over the top as a fresh garnish. Enjoy your delightful Yaki Udon with shrimp while it’s still hot.