# What You'll Need:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), seasoning packets discarded
→ Meat Sauce
02 - 1.1 lbs ground pork
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (14 oz) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and black pepper, to taste
→ Cheese Layer
14 - 9 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded
17 - 1.75 oz parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# Method:
01 - Set oven to 350°F (180°C) to preheat.
02 - Cook ramen noodles in boiling water for 2 minutes less than package directions. Drain thoroughly and reserve.
03 - In a large skillet over medium heat, warm vegetable oil. Add onion, garlic, and ginger, sautéing until aromatic and translucent, approximately 3 minutes.
04 - Add ground pork to the skillet. Cook, stirring and crumbling, until browned throughout.
05 - Incorporate 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 - Combine ricotta, egg, half of the mozzarella, and half of the parmesan in a mixing bowl. Blend well until smooth.
07 - In a 9x13-inch baking dish, spread a thin base of meat sauce.
08 - Arrange approximately one ramen noodle pack evenly in the dish, trimming to fit as needed.
09 - Spread one third of the ricotta mixture over noodles, then top with one third of the meat sauce.
10 - Repeat noodle, cheese mixture, and meat sauce layering two more times, finishing with the last portion of meat sauce.
11 - Scatter the remaining mozzarella and parmesan across the surface. Cover dish with aluminum foil and bake for 20 minutes.
12 - Remove foil and bake for an additional 10–15 minutes, until cheese is bubbling and lightly golden.
13 - Allow baked dish to rest for 10 minutes before slicing. Garnish with sliced green onions, if desired.
