Bring a large pot of salted water to a boil. Add gluten-free pasta or rice noodles, cooking according to package instructions until al dente, approximately 7-10 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of ghee over medium heat. Add 3-4 cups of stir-fried vegetables and 2 teaspoons of minced garlic, salt, and pepper. Sauté for 2-3 minutes, stirring frequently until the vegetables are vibrant and slightly tender.

Add 2 cups of leftover cooked turkey meat to the skillet, stirring well. Cook for an additional 4-5 minutes until the turkey is heated through and slightly golden on the edges.

In a small bowl, whisk together 1/2 cup of water, 1/4 cup of liquid coconut aminos, 2 tablespoons of cornstarch mixed with 2 tablespoons of warm water, and 1/8 teaspoon of ground ginger until smooth.

Pour the prepared teriyaki sauce over the turkey and vegetable mixture. Stir thoroughly and cook for 2-3 minutes until the sauce thickens.

Serve the turkey teriyaki stir-fry over the cooked gluten-free pasta or rice noodles. Garnish with sesame seeds or chopped green onions if desired.