Cook macaroni in a large pan of boiling water, until Al dente. Drain well.
In a large bowl, mix creme fraiche, sugar, lemon juice, soy sauce and parsley until combined. Season, cover and refrigerate. Heat oil in a large frying pan or wok, add turkey strips and mustard and cook for 5 minutes, tossing frequently until turkey is cooked through.
Add carrot and zucchini, cook for 4 minutes or until tender but crunchy. Stir in the macaroni and the heat through. Add creme fraiche mixture and cook for one minute, stirring to combine. Garnish with parsley to serve.