Bring a medium pot of water to a boil and cook the soba noodles according to the package instructions, adding the baby bok choy during the final 60 seconds of boiling.
Drain the noodles and bok choy thoroughly in a colander and set them aside.
Place a large skillet or wok over medium-high heat and add the toasted sesame oil.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until browned and no longer pink.
Stir in the minced garlic, grated fresh ginger, and crushed Sichuan peppercorns, sautéing for about 1 minute until the aromatics are fragrant.
In a small mixing bowl, whisk together the tamari, rice vinegar, and chili oil to create the sauce.
Add the cooked soba noodles and bok choy into the skillet with the turkey mixture.
Pour the prepared sauce over the ingredients and toss everything together for 1-2 minutes until well-coated and steaming hot.
Transfer the mixture to a bowl and garnish with freshly sliced green onions before serving.