Begin by boiling a large pot of water and adding the udon noodles. Cook them according to package instructions, typically around 3-4 minutes, until they are tender but still retain a slight chew. Once cooked, drain the noodles and rinse them briefly under cold water to cool them down. Drizzle a bit of neutral oil over them to prevent sticking and set aside.

In a large frying pan or wok, heat 1 tablespoon of neutral oil over medium heat. Once the oil is shimmering, add minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to let it burn.

Add sliced white mushrooms to the pan, stirring frequently for about 2 minutes until they become tender and slightly browned. Next, incorporate the onions (white parts) and matchstick-cut carrots, cooking for an additional 2-3 minutes. Season the mixture with salt and pepper to taste, then remove the vegetables from the pan and set aside.

In the same prepared pan, add 2 tablespoons of oil and heat on high. Once hot, add the shrimp along with a splash of regular soy sauce and a pinch of salt. Cook for 2-3 minutes, stirring occasionally, until the shrimp turns pink and opaque.

Now, add the cooked and oiled udon noodles back into the pan with the shrimp. Stir-fry the noodles on high heat for about 2-3 minutes, tossing them frequently until they start to get slightly crispy edges.

In a separate bowl, whisk together oyster sauce, dark soy sauce, rice vinegar, brown sugar, and freshly crushed black pepper. Pour this sauce mixture over the stir-fried noodles and shrimp, mixing thoroughly for about 1-2 minutes.

Remove the pan from heat and sprinkle with chopped green spring onions for a fresh burst of flavor. Serve the Yaki Udon with Shrimp hot, garnished with sesame seeds if desired.