Boil a large pot of water over high heat. Add the udon noodles and cook according to package instructions for 3-5 minutes. Drain and rinse under cold water.

In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat. Cook the sliced chicken breast for 5-7 minutes until golden brown. Transfer to a plate to keep warm.

In the same skillet, stir-fry the bell peppers and carrots for 3-4 minutes until tender yet crisp. Remove and set aside.

Return the chicken to the skillet along with the cooked udon noodles. Pour in soy sauce and vegetable broth, stirring to combine. Cook for 2-3 minutes until heated through.

Add minced garlic during the last minute of cooking and stir continuously. Garnish with chopped green onions before serving.

Serve the Yaki Udon Noodles immediately, with extra soy sauce if desired.