Soak the noodles in boiling water until tender, then drain and toss in 1 tsp of the sesame oil.
Beat the eggs with the rest of the sesame oil and some seasoning. Heat half the vegetable oil in a wok and pour in the eggs to make a flat omelette. Cook on one side, then flip over, cook all the way through and transfer to a plate.
Place the wok back on the heat with the rest of the oil and quickly fry the ginger and chili. Add all the vegetables to the wok, fry for 1 min more, then add the turkey and ham. T
ip the noodles into the pan and stir through the curry powder, turmeric, soy, Sherry and sugar.
Cook everything together for 1-2 mins, then shred the omelette and stir it through the noodles. Serve the noodles scattered with coriander sprigs, sliced chili and extra soy sauce.