In a mixing bowl, combine half of the soy sauce with minced garlic and ginger to create a marinade. Toss the raw shrimp into this mixture, ensuring they’re fully coated. Allow the shrimp to marinate for about 30 minutes at room temperature.

While the shrimp marinates, wash and chop your vegetables. Slice the onion, cut the carrots and zucchini on a bias for presentation, and chop the broccoli into small, even pieces.

Heat a large wok or skillet over high heat and add a tablespoon of neutral oil, swirling it to coat the bottom. Add the marinated shrimp, stirring frequently. Cook them for about 2 minutes or until they turn opaque and are just cooked through. Remove the shrimp from the wok and set them aside, keeping them warm.

In the same hot wok, add the sliced onion first and sauté until it turns golden and fragrant, about 1-2 minutes. Add the carrots and zucchini, followed by the jalapeño and broccoli. Stir-fry each vegetable for 1-2 minutes. Toss in the mushrooms and scallions, cooking for an additional minute.

Once the vegetables are stir-fried, add the fresh udon noodles to the wok. Pour in the remaining soy sauce mixture and half a cup of water. Stir-fry the noodles for about 3 minutes, ensuring they are coated evenly in sauce.

Return the cooked shrimp to the wok, gently folding them into the noodle and vegetable mixture. Allow everything to heat together for another minute. Serve immediately.