# Components:
→ Noodles
01 - 4 packs instant ramen noodles (each 3 oz), seasoning packets discarded
→ Meat Sauce
02 - 1 lb ground pork (or substitute with ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes (adjust to taste)
09 - 1 can crushed tomatoes (14 oz)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and pepper, to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded (about 1 cup)
17 - 1.75 oz parmesan cheese, grated (about 1/2 cup)
18 - 2 green onions, thinly sliced (for garnish, optional)
# Method:
01 - Set oven temperature to 350°F.
02 - Boil ramen noodles for 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet, heat vegetable oil over medium. Sauté onion, garlic, and ginger until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet, breaking up with a spoon. Cook until meat is browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan until smooth.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish.
08 - Arrange a layer of cooked ramen noodles over the sauce, using about one pack per layer.
09 - Spread one third of the ricotta mixture over the noodles, then top with one third of the meat sauce.
10 - Repeat layering two more times, finishing with the remaining meat sauce.
11 - Sprinkle remaining mozzarella and parmesan cheeses evenly over the top.
12 - Cover dish tightly with aluminum foil and bake for 20 minutes.
13 - Remove foil, bake an additional 10–15 minutes until cheese is bubbling and lightly golden.
14 - Let the dish stand for 10 minutes before slicing. Garnish with green onions if desired.
