Cook the udon noodles according to the package instructions. If using frozen noodles, boil them in a pot of water for about 3-5 minutes until tender yet chewy. Drain and set aside.

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium-high heat. Add the sliced boneless chicken breast and cook for 5-7 minutes until browned and fully cooked. Remove and set aside.

In the same skillet, add more sesame oil if necessary, then toss in the sliced bell peppers and julienned carrots. Stir-fry for 3-4 minutes until tender-crisp.

Return the cooked chicken to the skillet with the drained udon noodles. Pour in the soy sauce and vegetable broth, then stir thoroughly. Heat for 2-3 minutes.

In the final minute of cooking, add the minced garlic and stir quickly. Once fragrant, remove from heat and sprinkle chopped green onions on top.

Transfer to serving plates. Drizzle additional soy sauce if desired before serving. Enjoy!