Begin by cooking the udon noodles according to package instructions, usually about 5-7 minutes for fresh or 8-10 minutes for frozen. Once tender yet chewy, drain them and rinse under cold water to stop the cooking process. Set them aside in a large bowl.

In a large skillet over medium-high heat, add sesame oil. Once shimmering, add thinly sliced boneless chicken breast and sauté for 5-7 minutes until it turns golden brown and is thoroughly cooked. Remove the chicken and set aside.

Using the same skillet, add a splash more sesame oil if needed and toss in the sliced bell peppers and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are vibrant and slightly softened.

Return the cooked chicken to the skillet, then add the prepared udon noodles. Pour in soy sauce and vegetable broth, tossing everything together gently. Stir-fry for an additional 3-4 minutes.

Add minced garlic and stir to combine, cooking for an extra minute until fragrant. Finally, sprinkle in green onions right before serving.

Plate up the delicious Yaki Udon noodles, ensuring an even distribution of chicken and vegetables. Serve warm and enjoy!