Cook the udon noodles according to package instructions for about 8-10 minutes until tender. Drain and rinse under cold water.

In a large skillet, heat 2 tbsp of sesame oil over medium-high heat. Add the sliced chicken and cook for 5-7 minutes until golden brown.

Stir-fry the sliced bell peppers and julienned carrots for 3-4 minutes until tender but crunchy.

Return the cooked chicken to the skillet with vegetables. Add the udon noodles, soy sauce, and vegetable broth. Toss for 2-3 minutes over medium heat.

In the last minute, stir in minced garlic. Remove from heat and garnish with chopped green onions.

Serve hot, drizzling with additional soy sauce if desired.