Pasta made Korean style with a bit of spicy flavor is served with sliced garlic, king oyster mushroom, and refreshing baby shanghai choy.
Toowoomba Pasta gained popularity in Korea as a captivating fusion dish. The unique blend of Australian flavors, including succulent pork belly and baby Shanghai choy, combined with a creamy sauce, appealed to Korean food enthusiasts seeking international culinary experiences. It has become a beloved cross-cultural delight on menus throughout Korea.
King oyster mushroom
Baby shanghai choy
Add 800mL of water to a pot.
Add 1 Tablespoon of olive oil and 1/2 Tablespoon of salt.
Bring to boil.
Boil for 8 minutes on high heat.
Start step two while boiling the noodle.
Heat 2 Tablespoon of olive oil on a pan.
Add sliced garlic and stir on low heat for 1 minute.
Add pork belly for toowoomba pasta and stir 2~4 minutes on low heat.
Add shrimp for toowoomba pasta and stir 2~4 minutes on low heat.
Add sauce and bring to boil on medium heat.
Carefully move the linguini from the pot to the pan.
Optional: add hot sauce for spicier flavor.
Stir on low heat for 9~12 minutes.