Add cooking oil to a pan, then place the chicken thigh meat skin-side down.

Grill both sides of the chicken until golden, then cut it into bite-sized pieces.

Add the roughly chopped cabbage to the pan.

In a bowl, combine gochujang, oyster sauce, red chili powder, sugar, and the Neoguri ramen soup powder to make the sauce.

Add the sauce to the pan and stir-fry with the chicken and cabbage.

Pour in 2 cups (approx. 360ml) of water.

Add the Neoguri ramen noodles and dried flakes, and boil until the noodles are cooked.

Add mozzarella cheese between the chicken and noodles, and sprinkle parsley on top.

Cover the pan with a lid and let the cheese melt.