Begin by boiling a pot of water over high heat. Once boiling, add the udon noodles and cook according to the package instructions, typically for about 3-4 minutes for fresh noodles or 5-7 minutes for frozen. Drain the noodles in a colander and run them under cold water to stop the cooking process. Set the noodles aside while you move on to the next step.

In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Once hot, add the sliced boneless chicken breast, cooking for 5-7 minutes. Stir frequently until the chicken is browned and cooked through, reaching an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add an extra splash of sesame oil if needed, and toss in your thinly sliced bell peppers and julienned carrots. Stir-fry for about 3-4 minutes until the vegetables soften slightly but still retain a crisp texture and vibrant color.

Return the sautéed chicken to the skillet with the vegetables and add the prepared udon noodles. Pour in 2-3 tablespoons of soy sauce and 1/4 cup of vegetable broth. Toss everything gently but thoroughly, ensuring the noodles are well-coated in the sauce.

During the last minute of cooking, add minced garlic to the stirring mix. Let it cook briefly until fragrant, about 30 seconds. Once incorporated, remove the skillet from heat and top the stir-fry with finely chopped green onions.

Scoop the Yaki Udon Noodle stir-fry into bowls, drizzling with extra soy sauce if desired for flavor.