Spicy Kimchi Shell Pasta Stir-Fry
A quick and flavorful Korean-inspired stir-fry combining tangy fermented cabbage with tender shell pasta and savory ham. The oyster and black sesame finishing touch adds depth to this comforting one-pan meal.
Story
This fusion dish brings together the bold, tangy flavors of Korean kimchi with the comforting texture of shell pasta. The ham adds savory richness while the oyster sauce and black sesame create an irresistible finish.
Ingredients
shell pasta (conchiglioni)
200g
spicy kimchi
150g
ham steak, diced
100g
vegetable oil
2 tablespoons
oyster sauce
1 tablespoon
sesame oil
1 teaspoon
oyster black sesame powder
1 teaspoon
green onions, sliced
2 stalks
Instructions
1
Boil the pasta
Bring a pot of salted water to a rolling boil. Add the shell pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
2
Brown the ham
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the diced ham and stir-fry until lightly browned and caramelized, about 3 minutes.
3
Add the kimchi
Add the spicy kimchi to the wok with the ham. Stir-fry vigorously for 2 minutes until the cabbage is heated through and slightly crispy at the edges.
4
Combine and season
Add the cooked shell pasta to the wok. Drizzle with oyster sauce and sesame oil. Toss everything together until well coated and heated through.
5
Finish and serve
Remove from heat. Sprinkle with oyster black sesame powder and garnish with sliced green onions. Serve immediately while hot.
