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In medium/large saucepan, cook noodles according to package directions. Stir frequently, using tongs or chopsticks to ensure the noodles don't clump together.
Drain and rinse the noodles under cold water. Toss with a teaspoon of sesame oil.
In large liquid measuring cup, add all ingredients for the Dan Dan Sauce, whisking to combine.
Begin by prepping all the veggies. This helps as the turkey takes very little time to cook.
Heat avocado oil to medium high heat in a large dutch oven or stockpot. Add the turkey and cook for 4-5 minutes, breaking it up as it cooks.
Add the onions and cook for another 2-3 minutes then add the broccoli and peppers and cook for another 2-3 minutes, stirring frequently. Add the garlic and ginger, cook 1-2 minutes.
Turn heat up a bit, whisk the Dan Dan sauce again, and add it to the turkey and veggies. Cook for another 4-5 minutes, stirring often. Turn heat off and let rest on the stove. Add the cooked glass noodles, stirring to incorporate them into the mixture.
Serve with fresh cilantro, chopped peanuts, and sliced green onion.