Oil in wok, stir fry onions, scallions, ginger, mushrooms. Cook until mushrooms nearly done. Add 1 round of sherry. Remove to tureen.
Oil in wok, stir fry turkey, fish sauce, wine until almost done. Remove to tureen with mushrooms.
Add coconut milk to wok, reduce to the consistency of thick cream.
Add basil, onions, asparagus, and red peppers. Heat through. Add back turkey/mushroom mix. Add lo mein (with a little broth if necessary). Cover to heat through.
Toss well, add garlic, toss again. Serve in a pasta bowl with cheese on the side.