Begin by chopping your bell peppers and carrots into bite-sized pieces. Slice the green onions, keeping the green and white parts separate. Boil water and cook the lo mein noodles as per package instructions until al dente. Drain and lightly toss with sesame oil.

Heat a skillet over medium-high heat and add vegetable oil. Cook the sliced chicken for 6-8 minutes until golden brown and no longer pink. Remove from the skillet.

In the same skillet, add more oil if necessary and stir-fry bell peppers and carrots for 3-4 minutes. Add green onion whites and cook for an additional minute.

Return the cooked chicken to the skillet. Add the drained lo mein noodles, soy sauce, sesame oil, and minced garlic. Toss everything for 2-3 minutes until heated through.

Serve immediately, garnished with remaining green onion tops and additional soy sauce if desired.