# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each, seasoning packets discarded)
→ Meat Sauce
02 - 1 pound ground pork (substitute ground chicken or beef if preferred)
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 (add more to taste)
09 - 1 can (14 ounces) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1 cup shredded mozzarella cheese, divided
17 - 1/2 cup grated parmesan cheese, divided
18 - 2 green onions, thinly sliced (optional for garnish)
# Directions:
01 - Preheat the oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than the package suggests; drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger; sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet and cook, breaking it apart with a spoon, until well browned.
05 - Stir in gochujang, crushed red pepper flakes, canned tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan. Mix thoroughly until smooth.
07 - Spread a thin layer of meat sauce at the bottom of a 9×13-inch baking dish. Arrange a single layer of ramen noodles (about one pack per layer) to completely cover the sauce.
08 - Spread one-third of the ricotta mixture over the noodles, then top with one-third of the meat sauce. Repeat the layering process twice more, ending with a final layer of meat sauce.
09 - Sprinkle remaining mozzarella and parmesan evenly over the top.
10 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove foil and continue baking for 10 to 15 minutes, until the cheese is bubbling and lightly golden brown.
12 - Let stand for 10 minutes before cutting. Garnish with green onions if desired.
