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Bring a pot of water to a boil. Add the frozen udon noodles and cook for 1-2 minutes, or until they separate and soften. Drain and set aside.
Heat cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant.
Add the thinly sliced beef to the wok.
Season the beef with oyster sauce, soy sauce, dark soy sauce, sugar, ground black pepper, and MSG. Stir-fry until the beef is mostly cooked through.
Add the shrimp and continue to stir-fry until they turn pink and are fully cooked.
Add the sliced celery and onion. Stir-fry for about a minute until they are slightly tender but still crisp.
Add the cooked udon noodles to the wok. Toss everything together to combine with the sauce.
For a darker color, add a bit more dark soy sauce and toss to coat the noodles evenly.
Add the chopped green onions and give the stir-fry a final toss.
Serve immediately.
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