Boil the udon noodles according to package instructions, usually around 8-10 minutes. Drain and rinse under cold water, then drizzle with neutral oil to prevent sticking.

In a large pan, heat 1 tablespoon of oil over medium-high heat. Add minced garlic and sauté for about 1 minute. Add sliced mushrooms and cook for another 3-4 minutes until tender. Stir in sliced onions and carrots, season with salt and pepper, and remove from pan once slightly softened.

In the same pan over high heat, add 2 tablespoons of oil. Toss in the shrimp and cook for 2-3 minutes until pink and opaque. Drizzle in a bit of soy sauce and a pinch of salt.

Add the prepared udon noodles directly to the shrimp and stir-fry for 3-4 minutes, allowing the noodles to absorb flavors and become slightly crisp.

Pour the prepared sauce mixture over the noodles and shrimp, tossing to combine. Add the cooked vegetables back into the pan and mix thoroughly for 2 minutes until heated through.

Serve immediately, garnished with chopped spring onions.