Udon noodles with chicken and vegetables and ginger

Peel carrots and onions, cut them into small slices. Heat half of the vegetable oil in a large saucepan or deep frying pan with a thick bottom and fry the vegetables for 5 minutes.
Meanwhile, we clean the bell pepper, ginger and garlic. Cut the pepper into checkers, and cut the celery stalk in half lengthwise and cut into slices. Ginger is rubbed on a fine grater, garlic is passed through a garlic press. Add all these ingredients to the carrots and onions, fry for a couple more minutes, and then pour in water and add soy sauce. Simmer until the vegetables are almost completely ready. 
Cut the chicken fillet into rather large pieces and fry them in the remaining oil in another frying pan for literally a minute. The fillet should remain raw inside. Add the fillets to the vegetables, mix and set aside for now.
In a saucepan, bring the water to a boil, salt and boil the udon noodles for 6-8 minutes, then throw the noodles into a colander. Put the boiled noodles in a frying pan with meat and vegetables, mix gently and simmer for 5-7 minutes. Pepper to taste and, if necessary, salt. Immediately serve on the table. Enjoy your meal!