Wagamama Chicken + Prawn Yaki Udon

Wagamama chicken and prawn yaki udon is estimated at £15.90 (est.) and carries 714 kcal, the thick noodle sibling of the chain's oldest dish. Udon fried on the teppan with chicken, prawns, egg, beansprouts, leek, mushrooms, peppers and crispy onions, seasoned with ginger and sesame and finished with bonito flakes that move in the rising heat.

The bonito flakes are the tell that this plate leans further into Japan than the yaki soba beside it. Shaved dried skipjack, katsuobushi, lands on the hot noodles and curls as if alive, adding a smoky, savoury depth the soba version approaches differently. Underneath, the udon chew carries mushrooms and leek, the sweeter end of the vegetable drawer, and the same double protein of chicken and prawn.

The comparison with the yaki soba is the ordering decision. The udon build runs lighter at 714 kcal with slightly more protein at around 37 g and less sugar, while the soba brings the egg noodle crispness and the pickled ginger sharpness. Wagamama publishes no separate price for the udon version, so the figure here is this site's estimate anchored to the priced soba build, marked est wherever it appears.

On how much is the chicken and prawn yaki udon, expect it level with the soba on the board, higher in London and at airports as usual. The bonito flakes rule it out for strict vegetarians even before the meat does, and shellfish allergies rule it out entirely. It shares a table well with the beef brisket and kimchee gyoza, and the double dutch ginger beer plays nicely against the bonito smoke.