Pasta made Korean style with a bit of spicy flavor is served with sliced garlic, king oyster mushroom, and refreshing baby shanghai choy.
10 Min
$17.95/serving
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.
16 gram
Garlic
72 gram
Shrimp
80 gram
Pork belly
40 gram
King oyster mushroom
50 gram
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.
Add linguini.
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.
Add vegetables.
Optional: add hot sauce for spicier flavor.
Stir on low heat for 9~12 minutes.
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