Begin by boiling water in a large pot over high heat. Once boiling, add the udon noodles and cook them according to the package instructions, typically about 3-4 minutes. Drain the noodles and rinse under cold water to stop the cooking process.

In a large frying pan or wok, heat 1 tablespoon of neutral oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn.

Next, add the sliced white mushrooms to the pan and stir-fry for about 2 minutes until tender. Then introduce the sliced yellow onion, carrot, and the white parts of the spring onion, cooking for another 2-3 minutes.

In the same frying pan, add an additional 2 tablespoons of neutral oil and increase the heat to medium-high. Toss in the seasoned shrimp, adding a splash of soy sauce, and fry for about 3-4 minutes until the shrimp turn pink and opaque.

Now, return the prepared udon noodles to the pan, ensuring to separate any that are clumped together. Fry them on high heat for around 2-3 minutes, stirring continuously.

Pour the prepared sauce mixture over the noodles. Mix everything well, then fold in the sautéed vegetables. Allow the mixture to cook for another 1-2 minutes.

Once well-combined, remove the pan from heat. Garnish the Yaki Udon with the green parts of the spring onion for a fresh pop. Serve immediately while hot.