Bring a pot of water to a boil and cook the soba noodles according to package directions, adding the chopped baby bok choy during the final minute of boiling.
In a small mixing bowl, whisk together the tahini, tamari, rice vinegar, chili oil, and ground Sichuan peppercorns until the sauce is smooth and emulsified.
Heat a large non-stick skillet over medium-high heat and add the ground turkey, breaking it apart with a spatula.
Season the turkey with minced garlic, grated ginger, and sea salt, cooking until the meat is browned and thoroughly cooked through.
Drain the noodles and bok choy, then return them to the warm pot and pour the prepared tahini sauce over the top.
Toss the noodles and vegetables until evenly coated in the sauce, then divide into bowls and top with the savory turkey mixture and sliced green onions.