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Avoid dishes that contain:
STIR-FRIED NOODLES
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Beef Udon Panang Curry
Stirfried Udon noodles with beef confit, onion, carrot, coconut milk and panang curry
Beef Yaki Udon
Stir-fried with beef cooked at low temperature, red and green peppers, shiitake mushrooms, carrot, zucchini, Chinese cabbage, yakisoba sauce and chive
Beef Yakisoba
Stir-fried with beef cooked at low temperature, red and green peppers, shiitake mushrooms, carrot, zucchini, Chinese cabbage, yakisoba sauce and chive
Chicken Black Truffle Yaki Udon
Stir-fried with free range chicken, truffle sauce, shiitake mushrooms, Parmesan and finished with crispy onion.
Chicken Black Truffle Yakisoba
Stir-fried with free range chicken, truffle sauce, shiitake mushrooms, Parmesan and finished with crispy onion.
Chicken Pad Thai
- Restaurant only
Stir-fried rice noodles with free range chicken, carrot, zucchini, Chinese cabbage, tamarind, soybean sprouts and peanuts.
Chicken Yaki Udon
Stir-fried with free range chicken, shiitake mushrooms, carrot, zucchini, Chinese cabbage, yakisoba sauce and chive
Chicken Yakisoba
Stir-fried with free range chicken, shiitake mushrooms, carrot, zucchini, Chinese cabbage, yakisoba sauce and chive
Corral Chicken Yaki Udon
Stir-fried with shiitake mushrooms, carrot, zucchini, Chinese cabbage, cornflake-crusted free range chicken breast, yakisoba sauce, chive and teriyaki sauce.
Corral Chicken Yakisoba
Stir-fried with shiitake mushrooms, carrot, zucchini, Chinese cabbage, cornflake-crusted free range chicken breast, yakisoba sauce, chive and teriyaki sauce
Corral Vegan Yaki Udon
Stir-fried with shiitake mushrooms, carrot, zucchini, Chinese cabbage, panko-crusted Heura plant-based chicken breast, yakisoba sauce, chive and teriyaki sauce.
Corral Vegan Yakisoba
Stir-fried with shiitake mushrooms, carrot, zucchini, Chinese cabbage, panko-crusted Heura plant-based chicken breast, yakisoba sauce, chive and teriyaki sauce.
Seafood Pad Thai
- Restaurant only
Stir-fried rice noodles with three prawns, carrot, zucchini, Chinese cabbage, tamarind, soybean sprouts and peanuts
Seafood Yaki Udon
Stir-fried with shiitake mushrooms, carrot, zucchini, Chinese cabbage, yakisoba sauce, chives, squid and three prawns.
Seafood Yakisoba
Stir-fried with shiitake mushrooms, carrot, zucchini, Chinese cabbage, yakisoba sauce, chives, squid and three prawns.
Yasai Yaki Udon
Stir-fried with shiitake mushrooms, aubergine, broccoli, zucchini, Chinese cabbage, wild asparagus, carrot, red and green peppers and pak choi, with teriyaki and yakisoba sauce
Yasai Yakisoba
Stir-fried with shiitake mushrooms, aubergine, broccoli, zucchini, Chinese cabbage, wild asparagus, carrot, red and green peppers and pak choi, with teriyaki and yakisoba sauce
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Evitar bebidas que contengan:
Kombucha
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Kombucha blueberry and lavender
Combine it with a vegetable salad or tempura, very refreshing and healthy.
Wines
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- Restaurant only
D.O. Ribera del Duero. Aroma of black fruits and smoky nuances. The pairing for noodles with meat and rice dishes.
- Restaurant only
D.O. Rueda. An intense floral aroma with varietal notes of fennel and green almond. The pairing for seafood, izakayas and noodles.
- Restaurant only
Pinot Noir. Aroma of flowers, citrus, red fruits. Great pairing for noodles and vegetables.
- Restaurant only
Organic wine. Merlot-Petit Verdot. Ripe red fruit aroma with long scented finish. Great pairing for noodles with seafood.
Wines by the Glass
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Sake
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Celery
Crustaceans
Eggs
Fish
Gluten
Milk
Molluscs
Mustard
Nuts
Peanuts
Sesame
Soy
Spicy
Sulphites
Vegan
Vegetarian
Very spicy
All allergen information is based on the data provided by our suppliers and our risk analysis, updated as of JANUARY 2026. In addition to the allergens indicated, UDON establishments handle ingredients that may contain other allergens for the preparation of the products listed here, following Good Handling Practices. In order to guarantee your safety, we need you to inform us in the event of any allergy or intolerance to any ingredient. We inform you that the production of all dishes at this establishment is carried out in the same space, making it impossible to guarantee the absence of traces of other allergens in the dishes. Therefore, allergen identification is based on the ingredients that make up the dish, not on the preparation process. This information has been prepared in accordance with the recommendations of the World Health Organization (WHO).
