Bring a large pot of water to a boil. Add the broccoli florets and blanch for about 60 to 90 seconds, until bright green.

Remove the broccoli with a slotted spoon and transfer to a bowl of iced water to stop the cooking. Drain well and set aside. Reserve about 1½ cups of the blanching water to help cook the noodles later.

Heat 1 tablespoon of oil in a large pan over medium-high heat.

Add the ground turkey and cook, breaking it up with a spoon, until browned and fully cooked.

Remove from the heat and place the lid on the pot for 2-3 minutes to trap steam from the hot meat. The steam will loosen the delicious brown residue on the bottom of the pan. Use a spatula to scrape this up - it holds so much flavor! Transfer the cooked turkey and juices to a plate.

Add the remaining tablespoon of oil to the pan.

Add the sliced onion and cook for 2 to 3 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.

Add the red bell pepper and stir fry for another 2 minutes, until just beginning to soften.

Return the cooked turkey to the pan.

Add the soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and ¾ cup of the reserved broccoli blanching water. Bring the mixture to a lively simmer.

Place the dry ramen noodles directly into the pan, nestling them into the simmering liquid. As the noodles soften, gently turn and separate them with tongs so they absorb the sauce evenly. This takes about 2 to 4 minutes.

Add the blanched broccoli to the pan.

Cover with the lid and let the mixture simmer for another 1-2 minutes to reheat the broccoli.

Toss the mixture well with tongs, checking that the noodles are cooked through. The sauce should be slightly reduced and glossy. Add small splashes of the reserved broccoli water if the pan becomes too dry before the noodles are tender. Taste and adjust seasoning if needed.

Serve the stir-fry hot, topped with toasted sesame seeds and fresh cilantro.