Cook the udon noodles by boiling water, adding the noodles, and cooking according to package instructions (3-5 minutes). Drain and rinse under cold water.

Sauté 1 minced garlic clove in 1 tablespoon of neutral oil over medium heat for about 1 minute until fragrant.

Add sliced white mushrooms and stir-fry for 3-4 minutes until tender and golden brown. Set aside.

In the same skillet, add sliced yellow onion and matchstick carrot. Stir-fry for 2-3 minutes until onion is translucent. Season with salt and pepper, then set aside.

Add 2 tablespoons of oil to the skillet, raise heat to high, and cook shrimp until pink and opaque (3-4 minutes). Drizzle in 1 tablespoon of soy sauce during the last minute.

Add the cooked udon noodles back into the pan with shrimp and stir-fry for 2-3 minutes until slightly crispy.

Pour the sauce mixture over the noodles and shrimp. Stir for 1-2 minutes, then add back the sautéed mushrooms, onions, and carrots.

Garnish with chopped spring onion, serve hot and enjoy.