1Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems, cut caps into thin strips.
2Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey; stir-fry about 1 minute or until brown. Add mushrooms, peas, contents of sauce packet from noodles, water and oyster sauce; stir until well mixed.
3Rinse noodles under hot water to separate; drain. Add noodles to wok; stir-fry about 2 minutes or until heated through. Sprinkle with onions.