In a bowl mix the shrimp with 1 tsp sugar and a dash of salt and black pepper. Marinate for 15 minutes.
In a bowl, mix all the sauce ingredients. Set aside.
Blanch udon noodles in boiling water for about 1-2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
Heat 1 tbsp of butter in a frying pan or wok on medium heat. Add in the shrimp, and cook on one side until they turn pink. Flip the shrimp over, and cook until pink. Remove shrimp and set aside.
With the same pan, heat another 1 tbsp of butter on medium heat and sauté garlic and ginger until fragrant. Toss in onion and sugar snap peas, and cook for about a minute. Then add in baby corn, carrots and bell pepper and stir-fry for another minute. Add in 1 or 2 tbsp of water if it gets too dry. Cook quickly to ensure the vegetables keep their fresh color and are tender crisp.
Mix in the udon noodles and the sauce ingredients. Toss briefly to combine, then add in the cooked shrimp. Turn up the heat and stir-fry the mixture quickly until everything is well mixed.
Season with salt as needed. Sprinkle a bit more crushed black pepper if desired.