Start by bringing a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions, usually around 5-7 minutes. Drain and rinse with cold water.

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

In the same skillet, add more sesame oil if needed. Increase heat to high, toss in bell peppers and carrots, and stir-fry for 3-4 minutes until tender.

Return chicken to the skillet and add udon noodles, soy sauce, and vegetable broth. Stir to coat and heat for 2-3 minutes.

In the final minute, add minced garlic and mix well. Serve topped with chopped green onions.

Transfer Yaki Udon Noodles onto plates or bowls, and drizzle extra soy sauce if desired.