1. Cook the egg noodles according to the instructions on the package.

2. In a pan, heat some oil and sauté the minced ginger and chopped lemongrass stalk for 1-2 minutes.

3. Add the diced shiitake mushrooms and sauté for another 2-3 minutes until they are soft.

4. Add the bok choy and snow peas and sauté for an additional 2-3 minutes until they are crispy.

5. Pour the 1% low-fat milk into the pan and stir in the coconut cream, fish sauce, oyster sauce, and soy sauce.

6. Add a pinch of turmeric and let the sauce simmer until it slightly thickens.

7. Add the cooked egg noodles to the pan and gently toss them to coat them with the sauce.

8. Serve the dish hot garnished with fresh cilantro and avocado slices.