Heat large covered saucepot salted water to boiling on high. Add Chinese egg noodles (or thin spaghetti). Cook as label directs; drain and rinse under cold water. Purée, in food processor, chicken broth, lower-sodium soy sauce, lime juice, sugar, Sriracha hot sauce, and chopped fresh ginger. Heat canola oil in 12-inch skillet on high. Add ground turkey; cook 5 minutes, breaking up with spoon. Add broth mixture; simmer 5 minutes or until turkey is cooked through. Stir in baby spinach; cook 1 minute. Divide noodles among 4 plates; top with sauce and chopped peanuts.