Cookbooks, Food & Wine | Cooking Education & Reference

Wagamama Ways With Noodles

by Hugo Arnold

2020-07-18 21:41:06

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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 n... Read more

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.
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Book Details

Publication date December 27, 2018
Languageeng
ISBN9780857837332
autor-image
Hugo Arnold
Author
Hugo Arnold has written food columns in the London Evening Standard, the Financial Times and now in the Irish Times. He is the author of six books and won a Glenfiddich food award in 2001 for his inno...

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