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Add ramen noodles to the boiling water. Cook, uncovered, until tender, 1-2 min. Drain ramen noodles, then rinse under warm water. Return ramen noodles to the same pot, off heat.
Core, then cut bell pepper into ¼-inch slices. Thinly slice green onion.
Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
Add peppers, sugar snap peas and ginger-garlic puree to the non-stick pan. Cook, stirring often, until veggies are tender crisp, 4-5 min.
Add turkey mixture, soy sauce and teriyaki sauce to the large pot with ramen noodles. Stir to combine. Divide teriyaki turkey between bowls. Sprinkle green onions over top.