
Wagamama have whipped out their lab coats once again to open up their experimental Noodle Lab in Soho. The test kitchen will be act as the chef’s playground, for endless creative recipe and idea testing to serve dishes that have never been on their menu before.
The Noodle Lab’s new home is on Great Marlborough Street and introduces, for the first time ever, their version of vegan K-dogs, the Korean street food favourite that has gone rife over on TikTok. The plant-based corn dogs are coated in a crispy noodle crumb and drizzled with a bold sriracha, and turmeric vegan mayo then topped with chilli, coriander and red pepper powder. Other new experimental dishes that will be on the menu include Wagamama’s plant-based twist on a Japanese classic, their vegan ‘pork’ tonkatsu that promises to taste just as good as pork, if not better.

The team at Noodle Lab are excited to introduce brand new sides including Tokyo fries, fully loaded crispy sweet potato fries covered with a sticky Korean sauce, vegan mayo and sriracha and topped with either barbeque chicken, barbecue beef brisket and aubergine and caramelised onion. This is certainly not your regular Wagas. The Noodle Lab are also invested in experimenting with cutting edge sustainable solutions, as in an effort to further reduce food waste, the wok fried greens will include cauliflower stems and leaves, and be woked together with fragrant garlic + soy sauce.
For those with a sweet tooth, the Noodle Lab has whipped up some delicious chouxnuts for you to end your meal with, and have a custard filling choice of either sweet matcha or kuromitsu. The noodle lab menu will keep wagamama’s promise to be 50% plant-based and will feature wagamama classics such as the katsu curry, yaki soba and crispy chilli mushrooms, so fear not, you won’t miss out on any of your favourites.
Global Executive Chef, Steve Mangleshot comments, “We are so excited to welcome guests to the benches of Noodle Lab Great Marlborough Street. Our chefs’ can’t wait to showcase their skills and play with the weird and wonderful to create innovative and groundbreaking dishes. My team are taking on the challenge to cement Noodle Lab at the centre of the UK food landscape by serving relevant, sustainable and creative dishes. Our fantastic team has been working hard to ensure we can bring our much-loved Wagamama experience to guests.”
In the coming months, Wagamama’s Noodle Lab will be hosting a series of collaborations with some of the countries most exciting food innovators, so watch this space.
For more information, head to Wagamama’s official site here.