Begin by boiling water in a large pot and cook the egg noodles according to package instructions.
While the noodles are cooking, heat sesame oil in a pan over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Cut the chicken breast into bite-sized pieces and add to the pan.
Cook the chicken until browned and cooked through, about 5-7 minutes.
Add sliced bell pepper, carrot, and snap peas to the pan.
Stir-fry the vegetables for 3-4 minutes until tender-crisp.
Drain the noodles and add them to the pan with the chicken and vegetables.
Pour soy sauce over the mixture and toss everything together to coat evenly.
Season with salt and pepper, garnish with fresh cilantro, and serve hot.