Start by bringing a large pot of salted water to a boil. Once boiling, add the udon noodles and cook according to the package instructions, usually about 3–4 minutes, until just tender. Drain the noodles in a colander and rinse them under cold water to stop the cooking process, then drizzle with a bit of neutral oil to prevent sticking, and set aside.

In a large skillet or wok, heat 1 tablespoon of neutral oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it. Next, toss in the sliced white mushrooms and cook for another 2–3 minutes, stirring occasionally, until they are tender and have released their moisture, then remove them from the pan and set aside.

In the same pan, add the yellow onion and julienned carrot. Stir-fry these vegetables for about 2-3 minutes, or until they soften and start to caramelize slightly. Season with a pinch of salt and pepper, then remove from the pan and set aside with the garlic and mushrooms.

With the pan still over medium-high heat, add 2 tablespoons of oil and let it heat up. Carefully add the peeled and deveined shrimp, cooking for approximately 2-3 minutes until they turn pink and opaque. Once cooked, pour in both the regular and dark soy sauces, stirring to coat the shrimp evenly, then season with a sprinkle of black pepper.

Add the pre-cooked udon noodles to the pan with the shrimp, stirring continuously for about 3–4 minutes over high heat until the noodles are heated through and start to develop slight crispy edges.

Gently return the sautéed garlic, mushrooms, yellow onion, and carrot to the skillet, mixing them with the noodles. Pour the prepared sauce mixture over the entire dish, stirring well to coat everything evenly for about another minute.

Remove the pan from the heat. Transfer your Yaki Udon with Shrimp to a serving dish and sprinkle with chopped spring onions for a fresh finish. Serve hot.