Wagamama: Ways With Noodles

About the Book: Wagamama: Ways With Noodles

“The Wagamama Cookbook” told the story of the company and was driven by the menu and the specials attached to it. “Ways with Noodles” takes its inspiration from wagamamas core expertise; noodles: how to cook, serve and eat them. Noodles are the fast food of today, the pasta of the 21st century. The distinctive wagamama flavour originates from the traditional 200-year-old ramen (noodle) stalls of Japan that guaranteed nourishment with ingredients to cleanse and nurture the mind and body. Minimum fuss and maximum enjoyment are what wagamama noodles are about. Noodles to soothe, noodles to celebrate, noodles to share, noodles for that impromptu supper for one when nothing else will do. Hugely versatile, noodles turn up in soups, side dishes, as a nest for meat, fish or vegetables, as a bed for curry or in a salad. They can be stir fried or dressed, or poached in a heady broth, aromatics being provided by freshly chopped herbs. And they are healthy too: high in complex carbohydrates, low in fat, while most recipes make much use of fresh vegetables and fish. Brush up on your noodle knowledge and get to know your soba from your somen. Try the mouthwatering recipes, which include wide-ribbon 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, from appetisers to family meals to elegant dinner party dishes.

About the Author: Hugo Arnold

Hugo Arnold is mad about noodles. Having written The wagamama Cookbook, the opportunity to indulge in even more noodles was too great a temptation to ignore. So armed with chopsticks ….. Hugo has written food columns in the London Evening Standard, the Financial Times and now in the Irish Times. He is the author of seven books, and won a Glenfiddich food award in 2001 for his innovative writing.