# What You'll Need:
→ Noodles
01 - 4 packs instant ramen noodles, 3 oz each (seasoning discarded)
→ Meat Sauce
02 - 1 lb 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 oz canned crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and black pepper, to taste
→ Cheese Layer
14 - 9 oz ricotta cheese
15 - 1 large egg
16 - 3.5 oz shredded mozzarella cheese
17 - 1.75 oz grated parmesan cheese
18 - 2 green onions, thinly sliced (optional for garnish)
# How to Make It:
01 - Set oven temperature to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than package instructions, then drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté for 3 minutes until aromatic and translucent.
04 - Add ground pork to the skillet. Cook until browned, breaking up meat with a spoon.
05 - Incorporate gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until sauce thickens.
06 - Combine ricotta cheese, egg, half the mozzarella, and half the parmesan in a bowl. Stir until evenly blended.
07 - Spread a thin layer of meat sauce at the bottom of a 9x13-inch baking dish.
08 - Arrange one pack of cooked ramen noodles over the sauce, trimming as necessary to fit.
09 - Spread one-third of the ricotta mixture over the noodles, followed by one-third of remaining meat sauce.
10 - Repeat the process for two additional layers, finishing with the remaining meat sauce on top.
11 - Sprinkle remaining mozzarella and parmesan cheeses evenly over the top layer.
12 - Cover baking dish with aluminum foil and bake for 20 minutes.
13 - Remove foil and continue to bake for 10 to 15 minutes, until the cheese is bubbling and lightly golden.
14 - Allow dish to stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
