# What You'll Need:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each), seasoning packets discarded
→ Meat Sauce
02 - 500 g ground pork
03 - 2 tablespoons vegetable oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 tablespoons grated ginger
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes
09 - 400 g crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and pepper, to taste
→ Cheese Layer
14 - 250 g ricotta cheese
15 - 1 large egg
16 - 100 g shredded mozzarella cheese
17 - 50 g grated parmesan cheese
18 - 2 green onions, thinly sliced (optional, for garnish)
# Directions:
01 - Preheat oven to 350°F (180°C).
02 - Cook ramen noodles in boiling water for 2 minutes less than the package directions. Drain well and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger; sauté 3 minutes until fragrant and translucent.
04 - Add ground pork and cook, stirring to break up, until fully browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.
06 - In a bowl, combine ricotta, egg, half the mozzarella, and half the parmesan cheese. Blend until evenly mixed.
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 ramen noodles evenly over the sauce.
09 - Spread a third of the ricotta mixture over the noodles, top with a third of the meat sauce. Repeat these layers two more times, finishing with the remaining meat sauce.
10 - Scatter remaining mozzarella and parmesan on top.
11 - Cover dish with foil and bake for 20 minutes.
12 - Remove foil and bake an additional 10–15 minutes until cheese is bubbling and golden.
13 - Let rest for 10 minutes before slicing. Garnish with green onions if desired.
