• Add 10 cups water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
• Thinly slice green onions.
• Add half the vegetarian oyster sauce (use all for 4 ppl), soy sauce, half the sweet chili sauce, 1/4 cup (1/2 cup) water and half the Moo Shu Spice Blend to a medium bowl. Whisk to combine, then set aside. 
• Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

• Add turkey to the same dry pan (used in step 1). Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.
• Add half the sesame oil and remaining Moo Shu Spice Blend. Cook, stirring often, until fragrant, 30 sec. Season with pepper.
• Transfer to a plate. 

• Add remaining sesame oil to the pan, then veggie mix and 1/3 cup (2/3 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp and water has evaporated, 4-6 min.
• Add turkey and oyster-soy mixture to the pan. Cook, stirring often, until coated, 1 min. Remove from heat.

• Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min. 
• Drain noodles, then rinse under warm water.
• Drain well, then return to the pot, off heat.

• Add half the sesame seeds and stir-fry mixture to the pot with noodles. Toss to combine.
• Divide noodles between bowls.
• Sprinkle over remaining sesame seeds and green onions. 
• Drizzle over remaining sweet chili sauce, if desired. 

If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef.