Noodles

• Marugame Udon picks Spitalfields for its London noodle expansion

  

  Updated 24/3/21 with opening date and more info

  It seems the pandemic isn't stopping plans for big new openings in London. Among them will be the huge Japanese udon noodle chain Marugame Udon which has taken a site just opposite Liverpool Street. 

  The restaurant is all about Sanuki Udon, popular in the Kagawa Prefecture of Japan (and the name Sanaki was what Kagawa was called in the

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• Koya will be delivering udon and dashi through your letterbox

  

  If you've only been getting junk mail and bills in the post recently, then wouldn't a delivery from Koya really cheer you up?

  London's top tier noodle restaurant is about to start doing letterbox delivery of its two key ingredients - fresh dashi broth and udon noodles. Koya Mail will send out Omiyage boxes with enough for two generous portions of each made fresh on the day it's posted.

  Each box costs £14 and will come

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• Dumpling Shack are opening Fen Noodles hand-pulled noodle bar in Spitalfields

  

  In Spitalfields Market, Dumpling Shack are already doing very nicely in The Kitchens - the mini food hall there in the middle of the market. They've got a reputation as producing some of the best dumplings in London, after all. Now they're about to grow, taking over the space next door to launch Fen

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• Rosa’s Thai Cafe founder to launch noodle bar Hoh Sek

  Opening in St Katherine Dock, Hoh Sek will have a menu of Chinese-influenced noodle dishes as well as an evening menu of seasonal mains.

• Get a spicy Sichuan fix at the Liu Xiaomian popup at the Jackalope in Marylebone

  

  Spicy. Numbing. Addictive. If you're into your spicy food and you love your noodles then those three adjectives tell you all you need to know about Liu Xiaomian.

  This street food stall was started by Charlene Liu and her flatmate Liu Qian - who are both from Chongqing, a city in South West China famous for its Sichuan food. When they couldn't get the spicy noodles they loved so much at home, they started doing street food in 2017 at Brick Lane Market where

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• Test Driving Koya City: udon bar expands its repertoire for the City

  Soho's perenially popular udon noodle bar Koya has expanded to the City. We went along to see how the newer, bigger restaurant was doing.

• Modernist soba and sushi in Temple - we Test Drive Yen

  London's legal district has a modernist temple to Japanese cuisine in Yen

• Parisian soba specialists Yen to open a London branch on the Strand

  After success in the St Germain de Prés area of Paris, soba specialists Yen are now making the move to London, bringing with them their traditional Japanese noodles, tempura, and a sushi counter.

• Fancy katsu curry ice-cream? Here's your chance with Wagamama's Noodle Lab

  Executive chef Steve Mangleshot's been busy dreaming up all manner of experimental Asian-fusion dishes to refresh the Wagamama menu - and they want to know what you think...

• Koya's new City branch at the Bloomberg Arcade will serve their breakfast and new dishes

  Koya is legendary for its affordable, authentic approach to Japanese udon noodles. Now, they're heading to the City, with new dishes, breakfast, and a bar filled with sake…

• Tang noodle joint opens by Tottenham Court Road

  

  London's noodle lovers just got another place to try with new noodle bar, Tang, opening over by Tottenham Court Road today. Here's what you need to know about it.

  • It's a place your own order noodle joint - order your dish at the counter and then find a seat to slurp
  • The menu crosses Asia in terms of inspiration - but Chef Chen Ng will particuarly draw on her Singaporean heritage
  • Think ramen but lighter - Tang's soup-based dairy-free noodles are
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• New noodle bar Bosslady gets preview pop-ups at Forzawin

  

  The people behind Forzawin, Arch McLeish and Bash Redford, have a new restaurant on the way - a noodle bar called Bosslady. They've joined up with Henry Chung - who has spent the last six months in Taipo in preparation for their speciality - beef brisket noodles.

  It's all inspired by a Taipo restaurant. It's been there for 30 years and apparently "embodies a humble yet unscrupulous approach to

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