Kara-men (spicy noodles) originated in Nobeoka City, Miyazaki Prefecture, Japan, as a late-night dish served at local izakayas in the late 1980s. Now popular across Japan, it's loved for its "painfully delicious" red chili broth that’s packed with garlic and heat, yet balanced with the mellow richness of beaten egg.
This version uses ground pork, garlic, bean sprouts, and garlic chives (nira), served in a savory and spicy chicken-based broth. Use your favorite type of ramen noodles or even konjac-style noodles for a chewy bite.
One of the best parts? After finishing the noodles, you can add white rice to the remaining broth to make a spicy Korean-style porridge—a signature way to finish the meal in its hometown. The heat level can easily be adjusted to suit your taste. This dish is simple, satisfying, and sure to leave you sweating and smiling!
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 portions of Chinese-style noodles (about 6–7 oz. each)
- 2 oz garlic chives (nira) (cut into 2-inch-long pieces)
- 2 1/2 cup raw mung bean sprouts
- 9 oz ground pork
- 1 tbsp. sesame oil
- 2 cloves garlic (minced)
- 2 tbsp. doubanjiang (chili bean paste; adjust to taste)
- 3 eggs (beaten)
- A5 cup water
- A2 tbsp. chicken bouillon powder (or chicken soup base)
- A4 tbsp. soy sauce
INSTRUCTIONS
- 1
Chop the garlic chives into 2-inch-long (5 cm) pieces. Mince the garlic and lightly beat the eggs in a bowl.
- 2
In a large pot, heat sesame oil over medium heat. Add the minced garlic and sauté until fragrant.
- 3
Add the ground pork and cook until no longer pink. Add the doubanjiang and stir-fry thoroughly to release the spice.
- 4
Pour in the ingredients from A: water, chicken bouillon, and soy sauce. Bring to a boil. Add bean sprouts and garlic chives, and simmer for about 30 seconds.
- 5
With the soup boiling, slowly drizzle in the beaten eggs in a thin stream. Turn off the heat after about 5 seconds, wait another 10 seconds, then gently stir to form soft egg ribbons. (Soup is ready.)
- 6
Meanwhile, bring a separate large pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse briefly under running water to remove excess starch.
- 7
Place the noodles into serving bowls and ladle the hot soup over them.
- 8
After finishing the noodles, add steamed white rice to the remaining soup and enjoy it porridge-style—this spicy "shime-gohan" (closing rice) is a must-try!
RecipeID
44
Tips & Notes
・ Adjust heat: For more spice, increase the amount of doubanjiang or add chili flakes.
・ Noodle texture: Rinse cooked noodles under cold water to improve texture and remove excess starch.
・ Soup as a side: You can halve the noodles and enjoy the full batch of soup as a spicy side for 3 people.
・ Finish strong: Don’t skip the rice at the end—it soaks up all the flavor and is one of the best parts!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."