Begin by boiling a pot of water. Add udon noodles and cook according to package instructions, usually around 6-8 minutes until they are tender yet chewy. Once cooked, drain, rinse under cold water, and drizzle a teaspoon of oil to prevent sticking.

In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant. Next, toss in the sliced white mushrooms, cooking for 2-3 minutes until soft. Incorporate the yellow onion and julienned carrot, continuing to stir-fry for another 2-3 minutes. Season with salt and pepper, then remove the vegetables from the pan and set aside.

Using the same pan, add 2 tablespoons of oil and turn up to high heat. Once the oil shimmers, add the prepared shrimp, frying for about 2-3 minutes until they turn pink and opaque. Season the shrimp with a splash of soy sauce and a sprinkle of salt, ensuring they’re well-coated.

With the shrimp ready, gently add the udon noodles back into the skillet. Stir-fry over high heat, tossing continuously for 2-3 minutes until the noodles pick up a lovely crispiness around the edges.

Pour the prepared sauce over the noodles and shrimp. Toss everything together for about 1-2 minutes, ensuring each noodle and shrimp are coated in the savory mixture. Then, add back the sautéed vegetables and stir to combine.

Once perfectly combined, remove the Yaki Udon with Shrimp from heat. Plate the stir-fry and sprinkle with chopped spring onions for a vibrant finish.