wagamama Ways With Noodles

Hugo Arnold turns his attention to wagamama’s core expertise – noodles: how to cook, serve and eat them. The distinctive wagamama flavour originates from traditional Japanese ramen stalls that guaranteed nourishment with ingredients to cleanse and nurture the mind and body. Hugely versatile, noodles can be used in side dishes and dressed for salads, poached in a heady broth for soups, form a nest for meat, fish and vegetable stir-fries or used as a bed for curry. They are healthy too: high in complex carbohydrates, low in fat, and mostly served with fresh vegetables, lean meat or fish and aromatic herbs and spices.

Brush up on your noodle knowledge and get to know your soba from your somen. Try mouthwatering recipes including wide-noodle hot-pot with seven vegetables, chargrilled chicken, soba and miso soup, and marinated salmon ramen. Look no further for delicious noodle recipes for every occasion; minimum fuss and maximum enjoyment are what wagamama noodles are all about.

Hugo Arnold has been writing about food for 20 years in numerous newspapers and magazines, including the London Evening Standard and the Financial Times. He is the author of 12 books, including The wagamama Cookbook, and won a Glenfiddich food award for his innovative writing. He now runs a consultancy working with leading restaurants, pubs and hotels as well as owning The Colonsay hotel in Scotland and Hatch and Sons restaurant in Dublin.