Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers, julienned carrot, sliced zucchini, and broccoli florets to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Add the cooked noodles to the skillet with the vegetables and toss to combine.
Pour the soy sauce and sesame oil over the noodles and vegetables. Stir well to evenly coat everything.
Season with salt and black pepper to taste. Continue to cook for another 2 minutes, stirring frequently.
Remove from heat and sprinkle the sliced green onions and toasted sesame seeds over the top.
Serve warm.