Place the thighs in an airtight container or plastic resealable zipper storage bag.
In a bowl, add the ingredients in the marinade including sugar, water, soy sauce, sesame oil, lemon juice and lemon zest. Mix well.
Pour the marinade on the turkey and distribute evenly until every part of the turkey is coated. Marinate in the fridge overnight.
Heat up 7 cups of water in a pan or enough to cover the noodles. When the water comes to a boil, add the package of noodles and loosen the noodles. Take out in 1 minute. Drain.
In a pan, turn the heat to medium-high and add oil. Take half the drained noodles and create 3 even piles in the pan. Use a flat spatula to press down on the noodles so that noodles are touching the pan and creating a crust. Flip the noodles once it is to your desired crispiness (about 2-3 minutes a side). Add oil as needed. Remove and spread it out at the base of the serving plate.
In the same pan, turn the heat to medium-high and add oil. Add the remaining noodles as one batch. Add the sauce for the noodles and mix well. Turn off the heat.
Heat the grill to 400 degrees F. Add the vegetables on the high heat section of the BBQ and the turkey thighs skin side down on low heat and close the lid. Turn the turkey after 10 minutes, and continue to cook with the lid down until the internal temperature of the turkey hits 165°F (about 30 minutes in total).
Place the saucy noodles on top of the crispy noodles. Add the grilled sliced turkey on top.
Add cilantro and scallions.
Cooking times may vary.
Optional: Drizzle sesame oil on top of the turkey and noodles before serving.