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Bring a large pot of water to a boil. Boil the stir-fry noodles according to their package instructions. Drain and rinse with cold water.
Meanwhile, whisk brown sugar, fish sauce, tomato paste, lime juice, vinegar and salt in a small bowl. Set aside.
Heat oil in a large skillet over medium high heat. Add turkey and scallion whites. Crumble and stir the meat with a wooden spoon as it browns. Cook until the meat is cooked through, 6 to 9 minutes.
Add cabbage and coconut milk and reduce heat to medium. Stir until the cabbage is just slightly wilted, 1 to 4 minutes. Transfer the turkey mixture to a large bowl.
Add the reserved sauce to the skillet and the drained noodles and cook over medium heat, stirring, until the noodles are heated through, about 1 minute.
Transfer the noodle mixture to the bowl with the turkey, add the scallion greens and toss to coat. Serve each portion topped with the herbs and nuts.