Begin by boiling the udon noodles according to the package instructions, usually for about 4-5 minutes until they are al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Drizzle with a tablespoon of neutral oil to prevent sticking and set aside.

In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then, toss in the sliced mushrooms, cooking them for about 2 minutes. Next, add the sliced onions and matchstick-cut carrots, stirring for an additional 2-3 minutes until they are tender yet crisp. Season with salt and freshly cracked pepper, then remove from heat.

Using the same skillet, add 2 tablespoons of oil and increase the heat to high. Add the shrimp and sauté for about 2-3 minutes, stirring frequently until they turn opaque and pink. Once cooked, pour in the soy sauce and add a pinch of salt to enhance the flavors.

Now, add the prepared udon noodles to the skillet with the shrimp. Stir-fry on high heat for about 2-3 minutes until the noodles are heated through and slightly crisp. As you toss everything together, pour in the oyster sauce, dark soy sauce, rice vinegar, and brown sugar, ensuring an even coating over your Yaki Udon with Shrimp and veggies. Stir and cook for another minute.

Remove the pan from heat and sprinkle the chopped spring onions over the top for freshness. Dish out generous portions of your Yaki Udon with Shrimp onto plates and, if desired, garnish with sesame seeds. Serve hot.