Prepare the Noodles: Bring a large pot of water to a boil. Cook udon noodles for 2–3 minutes until tender, then drain and rinse under cold water. Toss with a bit of neutral oil to prevent sticking.

Sauté Aromatics and Veggies: In a skillet, heat 1 tablespoon oil. Sauté minced garlic for about 1 minute, then add sliced mushrooms, cooking for about 2 minutes more. Add yellow onion and carrot, and sauté until onion is translucent.

Cook the Shrimp: In the same skillet, add 2 tablespoons of oil over high heat. Add shrimp, cooking undisturbed for 2 minutes until pink, then stir and cook for another 1–2 minutes. Add soy sauce and salt.

Combine Ingredients: Add the udon noodles to the skillet, increasing heat to high. Stir-fry for 2–3 minutes until noodles are crisp. Add oyster sauce, dark soy sauce, rice vinegar, and brown sugar; mix well.

Finish & Serve: Turn off the heat, sprinkle with chopped spring onion greens, and mix. Serve immediately in warm bowls.