# What You'll Need:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), discard seasoning
→ Meat Sauce
02 - 1.1 lb ground pork (substitute ground chicken or beef if desired)
03 - 2 tablespoons vegetable oil
04 - 1 medium yellow 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 granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 9 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz mozzarella cheese, shredded (divided use)
17 - 1.75 oz parmesan cheese, grated (divided use)
18 - 2 green onions, thinly sliced (for garnish, optional)
# Method Steps:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles in water for 2 minutes less than package directions; drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger; sauté for about 3 minutes until fragrant and translucent.
04 - Add ground pork to the skillet; cook until nicely browned, breaking up clumps as it cooks.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly.
06 - In a mixing bowl, thoroughly combine ricotta, egg, half the mozzarella, and half the parmesan until uniform.
07 - In a 9x13-inch baking dish, spread a thin layer of meat sauce over the base.
08 - Arrange one pack of ramen noodles to cover the sauce evenly.
09 - Spread one-third of the ricotta mixture over noodles, followed by one-third of the meat sauce. Repeat layering noodles, cheese, and meat sauce twice more, ending with the remaining meat sauce on top.
10 - Sprinkle remaining mozzarella and parmesan cheese evenly over the surface.
11 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking 10–15 minutes until cheese bubbles and turns lightly golden.
13 - Allow dish to rest for 10 minutes before slicing. Garnish with green onions if desired.
