# Ingredients:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each, seasoning discarded)
→ Meat Sauce
02 - 500 g ground pork (may substitute ground chicken or beef)
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 2 tablespoons ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 1 can (400 g) crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 250 g ricotta cheese
15 - 1 large egg
16 - 100 g mozzarella cheese, shredded
17 - 50 g parmesan cheese, grated
18 - 2 green onions, thinly sliced (for garnish, optional)
# Instructions:
01 - Set oven temperature to 350°F (180°C) and allow to fully preheat before assembling.
02 - Cook ramen noodles in a large pot of boiling water for 2 minutes less than package instructions. Drain and set noodles aside.
03 - In a large skillet over medium heat, warm vegetable oil. Add chopped onion, minced garlic, and grated ginger; sauté until softened and aromatic, approximately 3 minutes.
04 - Add ground pork to the skillet, breaking up meat with a spoon. Cook until thoroughly browned.
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 mixing bowl, combine ricotta cheese, egg, half the mozzarella, and half the parmesan. Mix until smoothly incorporated.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange approximately one pack of cooked ramen noodles into an even layer over sauce.
09 - Spread one third of the ricotta mixture over noodles, followed by one third of the remaining meat sauce. Repeat these noodle, cheese, and sauce layers twice more, ending with sauce.
10 - Sprinkle remaining mozzarella and parmesan evenly across the top.
11 - Cover baking dish tightly with aluminum foil. Bake for 20 minutes.
12 - Remove foil and continue baking 10–15 minutes until cheese is bubbly and lightly browned.
13 - Allow to stand 10 minutes before slicing. Garnish with green onions if desired.
