1. Heat a wok or large pot until it is very hot and add the oil around the edges so it runs into the bottom. Add the ginger first, then the garlic. Toss around in the oil until the garlic starts to brown, then add the carrot, choy sum and spring onion. Stir-fry the vegetables until they start to soften, then add the dark soy sauce, oyster sauce, sugar, salt and stock. Bring to a simmer and taste the sauce. It should be strong, flavourful and quite salty.

2. Poke a few holes in the bag of noodles and microwave the whole bag for about 2 minutes. Massage gently to loosen them. Add the marinara mix to the simmering sauce and cook for just 1-2 minutes until the seafood is about half-cooked. Add the noodles to the wok and stir-fry to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente and the seafood is cooked. Serve with the chilli and soy sauce on the side.

Also try: Adam Liaw's strawberry and almond cream tart

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.