Bring a large pot of water to a boil. Add the whole wheat spaghetti noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the noodles cook, heat olive oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
Add the chicken breast strips to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
Add the julienned carrot, broccoli florets, and sliced red bell pepper to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Pour in the low-sodium chicken broth, low-sodium soy sauce, black pepper, and crushed red pepper flakes. Stir well to combine and cook for an additional 2 minutes.
Add the cooked noodles and chopped green onions to the skillet. Toss everything together gently to combine and heat through.
Remove the skillet from heat and stir in the fresh lemon juice.
Divide the chicken noodles evenly among four plates and serve immediately.