Wagamama Yasai Yaki Soba with Mushroom

Wagamama yasai yaki soba with mushroom is estimated at £15.80 (est.) and carries 768 kcal, the vegetarian take on the chain's oldest noodle dish. Egg noodles fried on the teppan with mushrooms, peppers, beansprouts, fresh and crispy onions, pickled ginger and sesame seeds, the mushrooms stepping into the space the chicken and prawns leave behind.

Mushrooms are the right substitution for this dish because they behave like meat on hot iron: they brown, they concentrate, and they pick up the smoky edge that makes yaki soba worth ordering over a bowl of soup noodles. The egg stays in this version, which is why it carries a vegetarian marking rather than a vegan one, and the protein lands at a stronger figure than most people expect from a vegetable plate, around 28 g between the egg, mushrooms and noodles.

Wagamama publishes no separate price for the mushroom version, so the figure here is this site's estimate anchored to the priced udon version of the same dish, and it is marked est wherever it appears. The calories at 768 kcal sit close to the meat original, which is the honest cost of frying, and the salt stays moderate.

People weighing how much is the yasai yaki soba against its siblings should know the three yasai versions sit at the same point, with the differences in the noodle: this one keeps egg noodles and egg, the rice noodle version drops both for a vegan plate, and the udon version goes thick and chewy. Pair it with the yasai vegetable gyoza for a fully vegetarian table, and the ginger kombucha makes better company than a cola against the smoke.