Begin by bringing a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions for about 2-3 minutes. Drain and rinse under cold water, then drizzle with a bit of oil and set aside.

In a large skillet or wok, heat 2 tablespoons of neutral oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add sliced white mushrooms to the skillet, stirring frequently. Cook on high heat for about 3-4 minutes until softened and slightly browned.

Introduce sliced yellow onion and matchstick-cut carrot to the skillet. Season with salt and freshly cracked black pepper, and cook for another 2-3 minutes.

Increase heat to high, then add peeled and deveined shrimp along with the soy sauce. Cook for approximately 2-3 minutes or until shrimp turns pink.

Add the reserved udon noodles to the skillet. Toss everything together, stir-frying on high heat for about 3-4 minutes.

Pour in the mixture of oyster sauce, dark soy sauce, rice vinegar, and brown sugar. Toss to coat evenly, cooking for 1-2 minutes.

Mix the cooked vegetables back into the yaki udon. Stir gently to combine and warm through for about 1-2 minutes.

Serve immediately in bowls, garnished with chopped spring onions.