1. Marinate the chicken in Major Korean Mari Base(1) for a minimum of 2 hours or overnight.

2. Preheat an oven to 180°c and cook the chicken thighs for 20 minutes. Then shred and keep warm.

3. Add water, Major Roast Chicken Stock Base Paste and noodles to a pot. Stir in the Major Korean Mari Base(2). Bring to the boil, add the beansprouts and spring onions.

4. Add the chicken and serve garnished with the coriander, radish and spring onion.