# 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 (may substitute ground 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, adjust to taste
09 - 1 can crushed tomatoes (14 oz)
10 - 2 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp sugar
13 - Salt and 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)
# Method:
01 - Set the oven to 350°F (180°C) to prepare for baking.
02 - Boil ramen noodles for 2 minutes less than package recommendation. Drain well and set aside.
03 - Warm 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 - Introduce ground pork to the skillet, and cook until browned. Break up the meat as it cooks.
05 - Stir in gochujang, crushed red pepper flakes, canned tomatoes, soy sauce, rice vinegar, and sugar. Season to taste with salt and pepper. Simmer for 10 minutes; the mixture should thicken slightly.
06 - In a mixing bowl, blend ricotta cheese, egg, half the mozzarella, and half the parmesan until smooth and combined.
07 - Coat the bottom of a 9x13-inch baking dish with a thin spread of the meat sauce.
08 - Arrange roughly one pack of cooked noodles evenly to cover the sauce.
09 - Spread one-third of the cheese mixture over noodles, then top with one-third of the meat sauce. Repeat twice, ending with the remaining meat sauce.
10 - Sprinkle the remaining mozzarella and grated parmesan evenly over the final layer.
11 - Cover the dish securely with aluminum foil and bake for 20 minutes.
12 - Remove foil. Continue baking 10 to 15 minutes more, until the top cheese layer is bubbling and golden.
13 - Allow to stand for 10 minutes before slicing. Garnish with thinly sliced green onions if desired.
