# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each), seasoning packets discarded
→ Meat Sauce
02 - 1 pound ground pork
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
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 - 9 ounces ricotta cheese
15 - 1 large egg
16 - 3.5 ounces shredded mozzarella cheese
17 - 1.75 ounces grated parmesan cheese
18 - 2 green onions, thinly sliced (optional, for garnish)
# Directions:
01 - Preheat oven to 350°F (180°C).
02 - Cook ramen noodles in boiling water for 2 minutes less than package instructions, then drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet and cook until browned, breaking up the meat with a spoon.
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 lightly 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. Place a layer of ramen noodles (approximately one pack, arranged to fit) over the sauce.
08 - Spread one-third of the ricotta mixture over the noodles, followed by one-third of the meat sauce. Repeat the layers two more times, ending with the remaining meat sauce.
09 - Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
10 - Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 10–15 minutes, until the cheese is bubbling and lightly golden.
11 - Allow the dish to rest for 10 minutes before slicing. Garnish with green onions if desired.
