Boil the Udon Noodles: Bring a large pot of water to a boil, add the udon noodles, cook for 2-3 minutes, drain, rinse under cold water, and drizzle with oil.

Sauté the Garlic: Heat 1 tablespoon of oil in a skillet, add minced garlic, sauté for 1 minute until fragrant.

Cook the Mushrooms: Add sliced mushrooms to the skillet, sauté on high heat for 3-4 minutes until softened.

Add Onions and Carrots: Introduce sliced onions and carrots, season with salt and pepper, cook for 2-3 minutes until tender-crisp.

Cook the Shrimp: Pour in 2 tablespoons of oil, add shrimp, cook for 2-3 minutes until pink, drizzle with soy sauce.

Stir-Fry the Noodles: Add udon noodles to the skillet, stir continuously on high heat for 3-4 minutes.

Incorporate the Sauce: Pour sauce over noodles, toss to coat, cook for 1-2 minutes until sauce thickens.

Add Back the Vegetables: Return the cooked vegetables to the skillet, mix for 1-2 minutes until warmed through.

Final Touches and Serve: Garnish with spring onions and serve immediately.