# Ingredient List:
→ Noodles
01 - 4 packs instant ramen noodles (3 oz each; discard seasoning packets)
→ Meat Sauce
02 - 1.1 lbs ground pork (alternatively ground chicken or beef)
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
09 - 1 can (14 oz) 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)
# Directions:
01 - Preheat oven to 350°F.
02 - Boil ramen noodles for 2 minutes less than package directions. Drain and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; cook until fragrant and translucent, about 3 minutes.
04 - Add ground pork to the skillet. Sauté until the meat is browned, breaking up the meat as it cooks.
05 - Stir in gochujang, crushed red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and black pepper. Simmer for 10 minutes until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half of the mozzarella, and half of the parmesan until smooth.
07 - In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.
08 - Arrange one fourth of the ramen noodles over the meat sauce.
09 - Spread one third of the ricotta mixture over the noodles, then top with one third of the remaining meat sauce. Repeat with two more layers of noodles, ricotta, and meat sauce, ending with the last portion of meat sauce.
10 - Finish with the remaining mozzarella and parmesan scattered evenly over the top.
11 - Cover the dish tightly with aluminum foil and bake for 20 minutes.
12 - Remove foil and continue baking for 10 to 15 minutes, until the cheese is bubbling and lightly golden.
13 - Let stand for 10 minutes before slicing. Garnish with sliced green onions if desired.
