Cut turkey into ½ inch cubes. (Slicing meat is easiest if it is still slightly frozen.)

In a medium bowl, blend sherry, cornstarch (or arrowroot) and salt until smooth. Add turkey and toss until coated. Cover and refrigerate 1 hour or more.

In a bowl, stir peanut butter, soy sauce (or coconut aminos), sugar, 2 tablespoons water, parsley, garlic, 1 tablespoon of the oil and hot pepper sauce until well blended. Cover and set aside.

In a wok or large cast iron skillet over high heat, heat the oil. Add turkey and red peppers. Sauté while stirring for about 2 minutes or until turkey is no longer pink.

Add green onion and ginger. Stir-fry until turkey is lightly browned.

Add peanuts and the peanut butter mixture, stirring until peanuts and turkey are coated with sauce.

In a 4-quart pot over medium-high heat, bring 2 quarts water to a rapid boil. Add noodles, return to a boil; stir several times and cook until done. During last 30 seconds, add spinach and cook just until limp. Drain well.

To serve, arrange noodles and spinach on a platter, then mound turkey mixture on top.