You’ll give thanks when you see (and taste) how turkey gets even better when it’s added to a ramen bowl.
Saute the squash and brussels sprouts in a tablespoon sesame oil to brown on all sides.
Turn skillet to medium-high heat and brown the turkey in one teaspoon of sesame oil. Season with soy sauce and continue cooking until done.
Meanwhile in a medium pot, bring water to a boil. Add the ramen and cook according to package instructions. Take off the heat and stir in the kale.
Build the bowls with the noodles first, then the brussels sprouts, then the turkey, then the squash. Add kale. Pour in the stock. Serve.