Turkey and Vegetable Chow Fun

Bring a pot of salted water to a boil; add the noodles and cook as the label directs for al dente (5-7 minutes). Reserve 2 cups of the cooking water, then drain and rinse the noodles. Transfer to a large bowl and toss with 1 teaspoon of the sesame oil.

Mix the oyster sauce and vinegar in a cup; set aside.

Heat 2 tablespoons vegetable oil in large skillet over high heat. Add the eggplant, mushrooms, chili sauce; stir-fry until vegetables are golden and wilted, about 3 minutes. Transfer veggies to a bowl and keep warm.

Add remaining 1 tablespoon vegetable oil to the pan. Saute garlic for 30 seconds. Add the turkey and stir-fry until cooked through, about 3 minutes. Place the veggie mixture back into the pan and combine with the turkey; add the scallions and half of the oyster sauce mixture and cook 1 more minute.

Add the noodles, 1 cup of the reserved cooking water and the remaining oyster sauce mixture as well as the remaining 1 teaspoon sesame oil. Stir-fry until heated through, 1 to 2 minutes, adding more cooking water as needed to loosen.

Top with cilantro and serve with more chili sauce.