# What You’ll Need:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), seasoning packets discarded
→ Meat Sauce
02 - 1.1 lb 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 freshly grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes, or to taste
09 - 14 oz can 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 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)
# How-To:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package directions. 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 until browned, breaking up the meat with a spoon.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer uncovered for 10 minutes until slightly thickened.
06 - In a bowl, combine ricotta cheese, egg, half the shredded mozzarella, and half the grated parmesan. Mix until fully incorporated.
07 - In a 9x13-inch baking dish, spread a thin layer of meat sauce on the base. Arrange one pack of noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, then top with one-third of the meat sauce. Repeat layers twice more, ending with remaining meat sauce.
08 - Sprinkle the reserved mozzarella and parmesan evenly over the top layer.
09 - Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
10 - Remove foil and bake for an additional 10 to 15 minutes, until the cheese is bubbling and lightly golden.
11 - Allow to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
