# Components:
→ Noodles
01 - 4 packs instant ramen noodles (3 ounces each), seasoning packets discarded
→ Meat Sauce
02 - 18 ounces 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, or to taste
09 - 14 ounces canned 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, divided
17 - 1.75 ounces grated parmesan cheese, divided
18 - 2 green onions, thinly sliced (optional, for garnish)
# Method steps:
01 - Preheat oven to 350°F (180°C).
02 - Cook ramen noodles in boiling water for 2 minutes less than package instructions. Drain thoroughly 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 well-browned, breaking apart 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 mixture thickens slightly.
06 - In a bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan. Mix until smooth and evenly blended.
07 - Spread a thin layer of meat sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Add a layer of ramen noodles, arranging them to fit. Top with one third of the ricotta mixture, then one third of the meat sauce. Repeat layers twice more, finishing with the remaining meat sauce.
08 - Sprinkle remaining mozzarella and parmesan evenly over the top layer.
09 - Cover the dish 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 - Let stand for 10 minutes before slicing. Garnish with sliced green onions, if desired.
