Begin by bringing a pot of water to a rolling boil. Add the udon noodles and cook according to the package instructions, usually about 5-7 minutes, until they are tender but still chewy. Once cooked, drain the noodles, rinse them under cold water to halt the cooking process, and drizzle with a little neutral oil to prevent sticking.

In a large non-stick pan or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant and slightly golden. Next, toss in the sliced mushrooms and stir-fry for another 2-3 minutes until they soften, then add the sliced onion and matchstick-cut carrot, cooking for an additional 2-3 minutes. Season with a pinch of salt and pepper before removing the vegetable mixture from the pan and setting it aside.

In the same pan, add 2 tablespoons of oil, raising the heat to high. Once hot, add the shrimp in a single layer, sautéing for about 2-3 minutes or until they turn pink and opaque. Season lightly with 1 tablespoon of soy sauce for added flavor. Once cooked, remove the shrimp from the pan and set aside with the vegetables.

With the pan still sizzling, add the prepared udon noodles to the hot oil. Stir-fry the noodles on high heat for about 2-3 minutes until they start to crisp slightly and develop a golden color.

In a small bowl, whisk together 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of brown sugar, and ⅓ teaspoon of freshly crushed black pepper. Pour this sauce mixture over the stir-fried udon noodles and toss to evenly coat them.

Return the sautéed vegetables and cooked shrimp back to the pan with the noodles. Gently fold everything together for about 2 minutes on high heat, allowing the flavors to meld and the ingredients to warm through.

Finally, serve your comforting Yaki Udon with Shrimp hot, garnishing with chopped spring onion for a fresh finish.