Zhajiangmian | Lunar New Year Noodle Recipe | Zha Jiang Mian

I asked Chef Devin of Rising Tiger if he had any interest in making any dishes for Lunar New Year. He told me we could make anything from his menu for his upcoming 8 course Chinese New Year feast at Creature Comforts Cafe in Boulder, CO. This version of Zha Jiang Mian is one of those dishes. Devin's secret: He adds diced eggplant for body and texture.

Zha Jiang Mian

Zha Jiang Mian: Ground Pork, Eggplant, Black Bean Sauce, Noodles

Chef Devin Keopraphay

Total time: 15 minutes

Ingredients List

  • 1 pound ground pork 

  • 1 pound of diced eggplant

  • 1/2 cup diced onion 

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

    • Chef Devin minces the garlic and ginger together to form a ginger and garlic paste

  • 6 dried red chili pods

    • Chile de árbol may be easiest for you to find

  • 2T neutral oil 

  • Your favorite noodle (egg, lo mein, etc)

  • 3T salted black bean sauce (such as Lee Kum Lee)

For the Sauce:

  • 3T ketchup 

  • 1T hoisin 

  • 1/2T 5-spice

  • 2tsp sichuan peppercorn 

  • 2T shaoxing wine

  • 3T Light Soy Sauce

  • 2T Dark Soy Sauce 

  • 1/2T mushroom powder 

  • 1/4c chicken stock or water

For Garnish (however much or little you like)

  • Scallion, thinly sliced  

  • Carrot, thinly sliced

  • Cucumber, thinly sliced

  • Cilantro

  • Sesame Seeds

Prep for Zha Jiang Mian

  • Mix all sauce ingredients and set aside

  • Boil noodles, drain, rise and set aside in a serving bowl

Chef Devin Keopraphay of Rising Tiger in Longmont, Colorado

How to Make Zhajiangmian

Step 1

Preheat a large skillet to medium high heat. Add the oil, once it’s hot add the ground pork and brown the pork. Once the pork is browned, add the eggplant and cook until it begins to soften a little bit.  

Step 2

Now add the ginger, garlic, onion and the chili pods. Stir well and reduce heat to medium and cook until eggplant starts to break down. Add the black bean sauce, and stir well to incorporate. After about a minute taste. Do you need more salt or funkiness from the bean sauce? If so, add more. If not, don’t. 

Step 3

Add about 1/2 cup of the sauce and 1/4 cup of water. Stir and let this sauce thicken up like a ragu. Taste. If it’s a little too salty, add 1/4 cup of water, stir, and remove from the heat. 

Step 4

Spoon over cold noodles, garnish with sliced cucumber, carrot, scallion, and cilantro. Sprinkle with sesame seeds