Fusion of spicy pork, ramen noodles, tangy tomato, and creamy cheese for a bold, comforting main dish.
# What You Need:
→ Noodles
01 - Four packages instant ramen noodles (85 g each; seasoning discarded)
→ Meat Sauce
02 - 500 grams 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 ginger, grated
07 - 2 tablespoons gochujang (Korean chili paste)
08 - 1 teaspoon crushed red pepper flakes (adjust to taste)
09 - 1 can crushed tomatoes (400 grams)
10 - 2 tablespoons soy sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sugar
13 - Salt and freshly ground black pepper, to taste
→ Cheese Layer
14 - 250 grams ricotta cheese
15 - 1 large egg
16 - 100 grams mozzarella cheese, shredded
17 - 50 grams parmesan cheese, grated
18 - 2 green onions, thinly sliced (optional, for garnish)
# Directions:
01 - Set the oven to 180°C (350°F) to ensure an even cooking environment.
02 - Cook ramen noodles in boiling water for 2 minutes less than package directions. Drain thoroughly and set aside.
03 - Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced garlic, and grated ginger; sauté for 3 minutes until fragrant and translucent.
04 - Add ground pork to the skillet and cook, breaking up the meat with a spoon, until browned.
05 - Stir in gochujang, crushed red pepper, crushed tomatoes, soy sauce, rice vinegar, and sugar. Season with salt and pepper. Allow to simmer for 10 minutes until thickened slightly.
06 - In a mixing bowl, combine ricotta cheese, egg, half the shredded mozzarella, and half the grated parmesan until smooth.
07 - In a 9x13-inch (22x30 cm) baking dish, spread a thin layer of meat sauce on the bottom. Arrange a layer of ramen noodles (about one pack per layer), followed by one third of the ricotta mixture and one third of the meat sauce. Repeat twice, finishing with remaining meat sauce.
08 - Sprinkle the remaining mozzarella and parmesan evenly over the assembled layers.
09 - Cover the dish with aluminum foil and bake for 20 minutes.
10 - Remove foil and continue baking for 10 to 15 minutes until the cheese bubbles and turns golden.
11 - Allow the dish to rest for 10 minutes before slicing. Garnish with green onions if desired.
