Bring a large pot of water to a boil. Cook the lo mein noodles according to the instructions on the label. Once cooked, drain the noodles and mix them with 2 teaspoons of vegetable oil to prevent them from sticking together.

Begin by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Proceed to cook the turkey along with 2 teaspoons of ginger and 1 teaspoon of garlic. Use a wooden spoon to break up the meat until it is lightly browned. Next, add the chicken broth, pickle relish, and soy sauce to the skillet. Cook while scraping up any browned bits until the liquid evaporates.

At the same time, blend 3 tablespoons of toasted sesame seeds in a blender until finely ground. A small blender is ideal for making sauces. I will include a link for it below. Incorporate the remaining 3 tablespoons of vegetable oil and blend until a smooth consistency is achieved. Mix in ¼ cup of water, along with chili-garlic sauce or Sriracha, brown sugar, the remaining ¼ cup of soy sauce, 2 tablespoons of pickle relish, and 1 teaspoon of ginger; blend until well combined.

Place turkey, carrots, lime wedges, and green onions on top of each portion of noodles, then generously pour sauce over the bowl's contents. Sprinkle with the remaining 1 tablespoon of sesame seeds and add a light drizzle of Sriracha.