Bring a large pot of water to a boil over high heat. Add the soba noodles, turn down the heat slightly so the water does boil over and cook until the soba noodles are just tender, about 5 minutes.

Drain and rinse the soba noodles under cold water. Transfer to a large bowl.

Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the turkey and cook, breaking up with a wooden spoon, until cooked through. Add the turkey to the soba noodles.

Wipe out the skillet, then heat the olive oil over medium-high heat. Add the zucchini and cook until just tender, about 2 minutes. Transfer to the bowl with the soba noodles and turkey.

Allow the mixture to cool, then toss with the red pepper strips and spinach.

Gently toss with the dressing. Serve.

In a medium bowl, whisk together the soy sauce, olive oil, ginger, rice vinegar, agave nectar, sesame oil and sriracha sauce.