Begin by filling a large pot with water and bringing it to a boil over high heat. Add the udon noodles and cook according to package instructions for about 8-10 minutes. Once tender but still chewy, drain and set aside; do not rinse.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and grated ginger, stirring for about 1 minute until fragrant and golden.

Add broccoli florets, sliced bell peppers, and snap peas to the skillet, sautéing for 5-7 minutes until vibrant and tender-crisp.

In a medium bowl, whisk together gochujang, peanut butter, soy sauce, rice vinegar, honey, and coconut milk until smooth.

Pour the creamy gochujang sauce over the sautéed vegetables. Add the cooked udon noodles and toss until everything is evenly coated in sauce.

Continue to stir-fry for an additional 2-3 minutes on medium heat to meld flavors and ensure everything is hot.

Remove from heat and transfer to serving plates. Garnish with sliced green onions and sesame seeds. Serve hot.