# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each), discard seasoning packets
→ Meat Sauce
02 - 1 pound ground pork (may substitute ground chicken or beef)
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 crushed tomatoes (14 ounces)
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 - 3.5 ounces mozzarella cheese, shredded (about 1 cup) divided
17 - 1.75 ounces parmesan cheese, grated (about 1/2 cup) divided
18 - 2 green onions, thinly sliced (optional, for garnish)
# Method:
01 - Set oven temperature to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package instructions; drain thoroughly and set aside.
03 - Warm vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger and cook for 3 minutes until fragrant and softened.
04 - Add ground pork to skillet. Cook, breaking up the meat with a spoon, until browned throughout.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season generously with salt and pepper. Simmer for 10 minutes until sauce thickens slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan. Blend until smooth.
07 - Spread a thin layer of meat sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Arrange approximately one pack of ramen noodles for the base layer.
08 - Top noodles with one-third of the ricotta mixture, followed by one-third of the meat sauce. Repeat layering process twice more, finishing with remaining meat sauce.
09 - Sprinkle remaining mozzarella and parmesan evenly over the top.
10 - Cover dish tightly with aluminum foil and bake for 20 minutes.
11 - Remove foil and continue baking 10–15 minutes until cheese is golden and bubbling.
12 - Let rest for 10 minutes before slicing. Garnish servings with green onions as desired.
