Preheat the grill

Remove skin from the roasted red pepper and cut into broad strips, then set aside.

Slice the corn kernels from the cob with a sharp knife and set aside.

Shred the cooked chicken into pieces with two forks, and set aside

To plate, start by placing 3 spinach leaves at the bottom of each of Boujee bowl. Divide the MAGGI Chicken noodles between the two bowls and place on top of the spinach leaves. Top each noodle bowl with the red pepper strips, corn and chicken.

Spoon over the noodle broth, season to taste with chilli flakes and serve.

Lightly oil the red pepper and place on a baking tray. Roast for 10 - 12 minutes until skin is charred all round.

Cook MAGGI 2-Minute Noodles according to the pack instructions.