- In a 5 to 6-quart pan, bring 3 quarts of salted water to a boil over high heat.
- Add noodles and cook, stirring often, until pasta is tender to bite, about 10 minutes.
- Meanwhile, heat vegetable oil in a 12-inch nonstick frying pan over high heat.
- When pan is hot, add garlic and ginger and stir until fragrant, about 30 seconds.
- Add turkey and cook, stirring often, until turkey is no longer pink, about 4 minutes.
- In a small bowl, smoothly mix together broth, soy sauce, sugar, and cornstarch.
- Add to turkey mixture and stir until juices thicken, about 1 minute. Remove pan from heat and keep warm.
- When pasta is done, drain it well and rinse briefly with cool water; drain again.
- Transfer pasta to a serving dish and drizzle with sesame and/or chili oil to taste.
- Mix well. Top noodles with turkey mixture and sprinkle with basil. Mix gently and serve.
Leftover Smarts: If you aren’t going to use the remainder of the can of chicken broth within a couple of days, pour it into an airtight freezer container and freeze it for a future use. You can thaw it quickly in the microwave when you need it.