Bring a large pot of water to a boil. Add udon noodles and cook according to package instructions, about 3-4 minutes for fresh or 6-8 minutes for frozen. Drain and set aside.

Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Add sliced chicken and cook for 5-7 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, add another tablespoon of sesame oil if needed. Add bell peppers and carrots, cooking for 3-4 minutes until tender yet crunchy.

Return the chicken to the skillet along with the drained udon noodles. Add soy sauce and vegetable broth. Stir gently for 2-3 minutes to heat through.

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

Serve hot in bowls and enjoy your Yaki Udon Noodles!