Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and medium dice the turnip. Peel the carrots; thinly slice on an angle. Thinly slice the celery on an angle. Peel and finely chop the ginger. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze, soy marinade, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced turnip, sliced carrots, and sliced celery; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

Add the chopped ginger and chopped bok choy to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves have wilted. Turn off the heat; season with salt and pepper to taste.

While the bok choy cooks, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain thoroughly.

Add the cooked noodles and sauce to the pan of finished vegetables. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the crème fraîche. Season with salt and pepper to taste. Enjoy!