Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to package instructions, about 2-3 minutes. Drain and rinse under cold water, then drizzle with a little neutral oil to prevent sticking.

In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the sliced white mushrooms and stir-fry for about 2-3 minutes. Follow with the sliced yellow onion and matchstick carrots, cooking for an additional 2-3 minutes.

In the same pan, add 2 tablespoons of oil and increase the heat to high. Add the shrimp with a splash of soy sauce and a pinch of salt. Stir-fry until the shrimp turn pink.

Add the udon noodles to the pan and stir-fry on high heat for about 2 minutes, allowing them to crisp up slightly.

Pour the prepared sauce over the noodles and toss everything together thoroughly. Stir for about 1-2 minutes until the noodles gleam with sauce.

Return the sautéed vegetables and shrimp to the pan, folding them into the mixture for another minute.

Sprinkle the chopped green parts of the spring onion over the dish and serve immediately in bowls.