Bring a large pot of water to a rolling boil over high heat. Add the udon noodles and cook for 2-3 minutes until they’re just tender. Drain and rinse under cold water.

In a large skillet, 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 and sauté for 3-4 minutes until softened. Increase heat to high.

Stir in sliced yellow onions and matchstick-cut carrots, season lightly with salt and pepper, and sauté for another 2-3 minutes.

Pour in another 2 tablespoons of oil and add the shrimp. Cook for 2-3 minutes until pink and opaque, drizzling with soy sauce in the last minute.

Add the cooked udon noodles and about 1 tablespoon of dark soy sauce, tossing everything together. Stir-fry on high heat for about 3-4 minutes.

In a bowl, mix together soy sauce, oyster sauce, rice vinegar, brown sugar, and black pepper. Pour this over the noodles and toss.

Return the sautéed mushrooms, onions, and carrots to the skillet and mix everything together for another 1-2 minutes.

Garnish with freshly chopped spring onions and serve immediately.