Bring a large pot of salted water to a boil and cook the soba noodles for 4-5 minutes until tender, then drain and rinse under cold water to prevent sticking.
In a small glass jar or bowl, whisk together the creamy tahini, tamari, rice vinegar, coconut aminos, water, and ground Szechuan peppercorns until the sauce is completely smooth.
Heat a large non-stick skillet over medium-high heat, add the ground turkey, and use a wooden spoon to break the meat into small crumbles as it browns.
Stir in the minced garlic and freshly grated ginger, seasoning with sea salt and black pepper, and continue cooking for 3 minutes until fragrant.
Add the chopped baby bok choy to the skillet and sauté for 2 minutes until the leaves are slightly wilted but the stems remain crisp.
Reduce the heat to low, add the cooked soba noodles and the sesame sauce to the skillet, and toss vigorously until every noodle is coated in the velvety sauce.
Transfer the noodles to a bowl and finish with a drizzle of spicy chili oil for a beautiful, punchy kick.