Cook the noodles in salted water until al dente, then drain and set aside. Cut the turkey into strips and marinate in the soy sauce. Cut the carrots and peppers into thin strips, quarter the mushrooms. Finely chop the garlic.Cut the spring onion into rings. Heat the wok until very hot, add the oil, remove the turkey strips from the marinade and fry over a high heat. Add the vegetables gradually and fry until al dente. Add the garlic and ginger and season generously with the spices. Deglaze with the chicken stock and allow to reduce slightly. Add the noodles and mix everything together well. Serve garnished with spring onion rings.