Cook the udon noodles according to the package instructions in a large pot of boiling water, about 4-6 minutes. Drain and rinse briefly under cold water.

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

Add bell peppers and carrots to the same skillet. Stir-fry over medium heat for 3-4 minutes until tender but still crunchy.

Return the chicken to the skillet, add the udon noodles, soy sauce, and vegetable broth. Toss and cook for 2-3 minutes until heated through.

Add minced garlic and stir for another minute until fragrant. Garnish with chopped green onions before serving.

Plate the Yaki Udon immediately, drizzling with extra soy sauce if desired. Enjoy!