Place turkey breast tenderloins in a plastic bag. Add 3 Tbsp. soy sauce and garlic; close bag securely, turning to coat. Refrigerate at least 30 minutes or up to 4 hours. Prepare grill. In a large bowl, whisk together peanut butter and vegetable oil. Whisk in remaining 1/4-cup soy sauce, vinegar, sesame oil, ginger, and chili oil. Cook vermicelli according to package directions. Combine carrots and bell pepper in microwave-safe dish. Cover and cook at high power 1 minute. Add snow peas; cover and continue cooking 1 minute or until crisp-tender. (Or, vegetables may be blanched in boiling water just until crisp-tender.) Drain tenderloins, reserving marinade. Grill over medium heat 12 to 14 minutes or until no longer pink in center, turning occasionally and brushing with reserved marinade during the first six minutes of cooking. Transfer to carving board; cut each tenderloin lengthwise in half and then cut crosswise into 1/4-inch thick slices. Add turkey and, if desired, green onions to noodle mixture; toss well. Makes 6 servings.