Mix the ground turkey with 1 teaspoon each of soy and hoisin sauce. Add the ginger and plenty of seasoning and shape into 12 meatballs.
Heat a little oil in a non-stick saute pan and fry the meatballs all over for about 5 minutes, until golden. Add the rest of the soy and hoisin and a little splash of water. Cover and steam for 1 to 2 minutes, then remove the lid and bubble until you have a sticky glaze.
Meanwhile, soak the noodles in boiling water for 10 minutes, then drain and cool under cold running water. Tip into a bowl and toss with the sesame oil. Mix the rice vinegar with the carrots and zucchini, then toss with the noodles. Serve the noodles with the sticky meatballs, scattered with the spring onions.