Creamy Korean Udon Noodle Bowl

Steps

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1. 1
   Prepare all ingredients by washing and chopping the bok choy and onion, slicing the turkey breast into pieces, and mincing the garlic and ginger using a microplane or garlic press.
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2. 2
   In a glass or bowl, combine the gochujang, soy sauce, honey, lime juice, and light cream cheese, then stir well to blend.
   ▶ ≈1:34
3. 3
   Heat 4g of oil in a pan over medium heat, add the bok choy and onion with a pinch of salt, and stir-fry for about 3 minutes until the onions begin to caramelize.
   ▶ ≈2:29
4. 4
   Meanwhile, heat a pot of salted water to a boil, add the udon noodles, give them a gentle shake with tongs after 1 minute to loosen them, and cook for a total of 3 minutes. Drain and set aside in the sink.
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5. 5
   Push the cooked vegetables to the side of the pan, add another 2g of oil, spread the turkey pieces evenly, season with salt and black pepper, and sear for 1 minute on each side until nicely browned.
   ▶ ≈2:47
6. 6
   Push the meat to the side, add another gram of oil, then add the garlic and ginger, and cook for about 20 seconds to develop aromatic flavors.
   ▶ ≈3:08
7. 7
   Give everything a good stir, add the cooked noodles and sauce, and mix for about 30 seconds to 1 minute until everything is well combined and heated through.
   ▶ ≈3:21
8. 8
   Transfer the noodles to a serving bowl. If desired and if you have remaining calorie allowance, top with half a sliced avocado for an additional 150 calories.
   ▶ ≈3:34