# Ingredients:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), seasoning packets discarded
→ Meat Sauce
02 - 1 lb ground pork (alternatively, ground chicken or beef)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp grated ginger
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes (adjust to taste)
09 - 14 oz can crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp sugar
13 - Salt and 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 garnish)
# Directions:
01 - Set the oven to 350°F (180°C) and allow it to come to temperature.
02 - Cook ramen noodles in boiling water, reducing package instructions by 2 minutes. Drain and hold aside.
03 - In a large skillet over medium heat, warm vegetable oil. Add onion, garlic, and ginger; cook until softened and aromatic, about 3 minutes.
04 - Add ground pork to the skillet, breaking it up with a spoon as it cooks. Continue until well browned.
05 - Stir in gochujang, crushed red pepper, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season to taste. Simmer for 10 minutes until reduced and slightly thickened.
06 - In a mixing bowl, combine ricotta, egg, half the mozzarella, and half the parmesan until smooth.
07 - Spread a thin layer of meat sauce over the base of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange approximately one pack of cooked ramen noodles as the first layer, trimming to fit as needed.
09 - Spread one-third of the ricotta mixture over the noodles, top with a third of the meat sauce. Repeat the layering process two more times, finishing with the remaining meat sauce on top.
10 - Evenly sprinkle the remaining mozzarella and parmesan cheese over the surface.
11 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is bubbling and golden.
12 - Allow to stand for 10 minutes before slicing. Garnish with green onions if desired.
