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Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar or honey, garlic, and ginger. Add the cornstarch water mixture and stir to combine.
Brown the Turkey: Heat the oil in a large, high-sided skillet or pot over medium-high heat. Add the ground turkey and salt. Cook, breaking apart with a spatula, until browned and barely cooked through, about 5-7 minutes.
Add The Veggies: Turn the heat down to medium, and add the broccoli, bell pepper, and carrots to the skillet. Stir and cook for 3-5 minutes, or until just tender but still crisp.
Simmer with Sauce: Pour the sauce into the skillet with the turkey and vegetables. Stir to coat, then simmer on low for 2-3 minutes until slightly thickened and glossy.
Toss with Noodles (Optional): Add the cooked noodles to the skillet and toss to combine everything well. Cook on low for 1-2 more minutes until the noodles are heated through and absorb the sauce. If serving over rice, skip this step.
Serve: Serve warm, topped with green onions and sesame seeds if using. Add a drizzle of chili crisp or sriracha if that’s your thing.