Cook the udon noodles according to the package instructions, usually boiling in salted water for about 3-5 minutes until tender but still chewy. Drain the noodles and run them under cold water to stop the cooking process.

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

In the same skillet, add the thinly sliced bell peppers and julienned carrots, cooking for 3-4 minutes until they begin to soften.

Return the sautéed chicken to the skillet along with the prepared udon noodles. Pour in ¼ cup of soy sauce and ½ cup of vegetable broth, mixing well to coat the noodles.

In the last minute, add the minced garlic, stirring quickly. Remove from heat and sprinkle chopped green onions on top.

Plate the Yaki Udon Noodles and serve hot, optionally drizzling with more soy sauce.