In a large bowl, combine the ground turkey, panko breadcrumbs, egg, garlic, salt and pepper.
Using your hands, roll about 1 tablespoon of the meat mixture into a ball and put it on a large plate. Repeat until you have about 40 small meatballs.
In a large non stick skillet, heat 2 tablespoons of oil over medium-high heat. When hot, place the meatballs in the pan and cook, shaking the pan every minute or so, until the meatballs are browned on all sides and cooked through, about 6-8 minutes. Do this in two batches if necessary. Remove the meatballs to a plate.
Vegetables and Sauce
Put the empty meatball pan back on the stove over high heat, add a 1/2 tablespoon of oil, and quickly stir fry the snow peas (about 3-4 minutes). Remove to the plate with the meatballs.
Lower the heat to medium and return the pan to the burner. Add a 1/2 tablespoon more oil, the ginger and garlic and cook until fragrant, about 1 minute. Stir in the sriracha, soy sauce, honey, and rice vinegar. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes until slightly thickened.
While the sauce is cooking, bring a large pot of water to a boil. Remove the pot from the heat and add the noodles. Soak the noodles until tender (about 5 minutes), and drain. Set aside.
Add the meatballs and vegetables back to the pan with the sauce and stir to coat. Serve the meatballs and vegetables on top of the rice noodles. Drizzle with extra sauce and sprinkle with green onions.
*Note: these are fairly spicy, so feel free to reduce the sriracha from 3 to 2 or even 1 tablespoon according to taste.