In a medium bowl, combine 1/2 cup chicken broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce, and minced garlic. Mix well until a thick sauce forms.

Bring a large pot of salted water to a boil.

Add the chow mein udon noodles and cook for approximately 6 minutes, or until tender but still firm to the bite.

Drain the cooked noodles.

Rinse the noodles under cold water to cool them down.

Cut the noodles into 4 to 5-inch lengths.

Transfer the noodles to a very large bowl.

Toss the noodles with canola oil to prevent sticking.

Prepare the vegetables by chiffonading the bok choy, julienning the carrots, and slicing the green onions into matchstick-size strips.

Add the prepared vegetable strips to the bowl of noodles.

Pour enough peanut sauce over the noodles and vegetables to coat them evenly.

Toss gently to combine.

Sprinkle chopped peanuts and toasted sesame seeds over the noodles.

Serve immediately.