# Components:
→ Noodles
01 - 4 packs instant ramen noodles (85 g each, seasoning 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 canned crushed tomatoes
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon granulated sugar
13 - Salt, to taste
14 - Black pepper, to taste
→ Cheese Layer
15 - 250 g ricotta cheese
16 - 1 large egg
17 - 100 g shredded mozzarella cheese
18 - 50 g grated parmesan cheese
19 - 2 green onions, thinly sliced (for garnish, optional)
# Directions:
01 - Preheat oven to 350°F (180°C).
02 - Boil ramen noodles for 2 minutes less than their package instructions. Drain thoroughly and reserve.
03 - Heat vegetable oil in a large skillet over medium flame. Add onion, garlic, and ginger; sauté until fragrant and softened, about 3 minutes.
04 - Add ground pork to the skillet and cook thoroughly, breaking up clumps, until well browned.
05 - Stir in gochujang, red pepper flakes, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Allow to simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
06 - In a mixing bowl, combine ricotta cheese, egg, half the mozzarella cheese, and half the parmesan. Mix thoroughly until smooth.
07 - Spread a thin layer of meat sauce on the bottom of a 9x13-inch (22x30 cm) baking dish.
08 - Arrange a layer of ramen noodles over the sauce, using approximately one pack per layer and trimming to fit. Evenly spread one-third of the ricotta mixture over noodles, followed by one-third meat sauce. Repeat layering noodles, cheese mixture, and sauce two more times, finishing with meat sauce.
09 - Sprinkle remaining mozzarella and parmesan over the final meat sauce layer.
10 - Cover baking dish tightly with aluminum foil and bake for 20 minutes. Remove foil and continue baking 10 to 15 minutes until cheese bubbles and turns lightly golden.
11 - Let rest uncovered for 10 minutes before slicing. Garnish with green onions if desired.
