Chop green onions, slice peppers, finely mince garlic and ginger, and julienne 1 pound napa cabbage.
Cook noodles according to package instructions, rinse with cold water, drain and set aside.
Mix together soy sauce, balsamic vinegar, cornstarch, water and hot chili-garlic sauce (samai oelek). Set aside.
Heat wok or large saute pan over high heat, and add oil. When hot, add ground turkey. Stir-fry until browned, using spatula to break up pieces, about 2-3 minutes. Add green onions, bell peppers, garlic, and ginger and stir-fry 1 minute. Add cabbage and stir-fry 2 minutes until cabbage loses its raw taste but is still crisp.
Add noodles and pour in sauce. Toss well until heated through.
Chop pineapple, peel kiwi and chop. Toss fruit together and serve with meal.