Boil a large pot of water, add udon noodles and cook for 5-7 minutes until tender. Drain and rinse with cold water.

In a skillet, heat 2 tbsp of sesame oil over medium-high heat. Cook sliced chicken for 5-7 minutes until browned, then set aside.

Add more sesame oil if needed and stir-fry bell peppers and carrots for 3-4 minutes until softened.

Combine cooked chicken and udon noodles with vegetables. Add soy sauce and vegetable broth, mixing until well coated and heated through, about 2-3 minutes.

Stir in minced garlic during the last minute of cooking. Garnish with chopped green onions before serving.

Serve warm, optionally drizzled with extra soy sauce or sprinkles of sesame seeds.