Using a large strainer, strain the noodles well in warm water, set aside.
Remove the root end from the enoki mushrooms and break them apart, set aside.
In a large sauté pan, heat oil, add the onion and sauté until translucent.
Add the salt and turmeric. Add the sliced mushrooms and sauté until soft and golden in spots. Add the enoki mushrooms, breaking them apart as you toss. Sauté for 1 minute, add the napa cabbage, chicken or vegetable broth and coconut aminos. Sauté until the cabbage is soft.
Add the noodles and toss to incorporate.
Distribute the mixture evenly in two bowls and top with Turkey Kale Meatballs, avocado, green onion, chili peppers, and sesame oil. Enjoy.