Prepare the noodles by cooking them according to the package instructions, typically boiling for about 8-10 minutes until al dente. Drain and rinse under cold water, set aside.

In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced chicken breast and cook for 5-7 minutes until browned and cooked through. Remove and keep warm.

Add another teaspoon of sesame oil to the skillet. Toss in bell peppers and julienned carrots, stirring for 3-4 minutes until tender yet crisp.

Return sautéed chicken to the skillet with udon noodles. Pour in soy sauce and vegetable broth, stirring together and cooking for 2-3 minutes until heated through.

Stir in minced garlic in the last minute of cooking. Remove from heat and garnish with chopped green onions before serving.

Divide into bowls and serve hot, optionally drizzling more soy sauce on top.