Mix all noodle sauce ingredients until well combined.

It should taste strong (well seasoned) but balanced between salty, sweet, sour, and slightly spicy.

Adjust if needed.

Set aside.

Boil the ramen noodles according to their package directions. Drain & set aside.

To help them not stick to each other, it helps to rinse them after draining, then toss them with a tiny bit of oil.

Set a wok or large pan over medium heat and add enough cooking oil to coat the surface.

Once hot, add crushed garlic cloves and a sprinkle of Chinese red chili flakes. Toast for 30 seconds or until fragrant.

Turn the heat to high, and add the ground turkey, a sprinkle of salt, and a sprinkle of MSG. Use a potato masher to crush the meat into fine pebbles as it cooks.

Once the meat is cooked through (browned and slightly crispy) remove from the wok and set aside.

With the heat still on high, add another small drizzle of oil to the wok.

Add the thinly sliced red bell peppers and another little sprinkle of salt.

Stir fry for about 60 seconds or until the pepper slices are soften and lightly charred.

Then, toss the reserved ground turkey back in with the peppers, and reduce the heat to medium.

Stir the noodle sauce and pour it around the edges of the wok. The sauce should start simmering and the cornstarch will begin to thicken up nicely.

Add the drained noodles to the wok. Toss the noodles with the sauce and meat mixture until the noodles are well coated.

If the sauce isn't thick enough, cook and toss the stir fry for a minute or two until the mixture reduces and clings nicely to the noodles.

Once the texture if right, turn off the heat.

To finish, garnish the noodles with 5 grams of sesame oil and a sprinkle of black sesame seeds.

Optionally serve with cilantro leaves (or scallions) for color & freshness.