1. Cook the egg noodles according to package instructions and set aside.

2. Heat some oil in a pan and add the fresh ginger, turmeric, and lemongrass. Sauté for 2-3 minutes over medium heat.

3. Slice the shiitake mushrooms and add them to the pan. Continue to sauté until the mushrooms are soft.

4. Add the bok choy and snow peas to the pan and sauté for another 2-3 minutes.

5. Add the coconut cream, fish sauce, oyster sauce, and soy sauce to the pan. Stir well to combine everything.

6. Add the cooked noodles to the pan and toss well to coat them with the sauce. Add more sauce if needed.

7. Slice the avocado and place it on top of the noodles.

8. Garnish with fresh cilantro and serve.