# Ingredient list:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each), seasoning discarded
→ Meat Sauce
02 - 1 lb ground pork (or chicken or beef)
03 - 2 tbsp vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tbsp fresh ginger, grated
07 - 2 tbsp gochujang (Korean chili paste)
08 - 1 tsp crushed red pepper flakes, or to taste
09 - 1 can (14 oz) crushed tomatoes
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp granulated sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1 cup mozzarella cheese, shredded
17 - 1/2 cup parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# Step-by-Step Guide:
01 - Preheat oven to 350°F (180°C).
02 - Bring a large pot of water to a boil and cook ramen noodles for 2 minutes less than package directions. Drain well and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, then sauté until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet. Cook, breaking up with a spoon, until browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season to taste with salt and black pepper. Simmer for 10 minutes until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan until evenly blended.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange a layer of cooked ramen noodles over the sauce, using about one pack per layer.
09 - Spread a third of the ricotta mixture over the noodles and top with a third of the meat sauce. Repeat layering twice, finishing with the remaining meat sauce on top.
10 - Sprinkle the remaining mozzarella and parmesan evenly over the surface.
11 - Cover dish tightly with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking for 10 to 15 minutes until cheese is bubbling and lightly golden.
13 - Allow to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
