The wonder of the world’s favourite food from our recipe hoard to yours oodles: the perfect lunch or dinner via Italy, Spain and China. All the best recipes are here, from Marcella’s spaghetti aio e oio to Nigella’s drunken noodles. There are delicious fragrant dishes from Indonesia, Korea and Vietnam; Mandy Yin’s Malaysian curry laksa, MiMi Aye’s Burmese fish soup. Quicker and closer to home there is Anja Dunk’s spätzle and Florence Knight’s tagliatelle. Some may take time and a visit to an Asian or online store but our experts will hold your hand. A wonderful world of food from our recipe hoard to yours. Cold soba with cucumber, watercress and sesame by Alison Roman (pictured above) A dish that is better cold than hot, and flavoured with citrussy spicy yuzu kosho. Mie goreng with pork, prawn and shiitake by Lara Lee These luscious soy-coated egg noodles are eaten in Indonesia for breakfast, lunch and dinner. Sausage and Ibérico pork ribs (cassola de fideus) by Monika Linton This meaty fideuà is made with the fatter fideu pasta (sometimes called perla) and is rich with hearty stock. Sesame chilli noodles from Wei Xiang Zhai by Michael Zee Vigorously stir each bowl before eating for the full flavour of this dish’s lightly numbing chilli. Anja Dunk’s spätzle with rainbow chard and smoked cheese A version of Germany’s favourite noodle with chard and a smoky cheese sauce. Malaysian chicken curry laksa by Mandy Yin Like any good curry, this soup develops in flavour if left overnight. Perfect for special occasions. Fuchsia Dunlop’s traditional dandan noodles (dandan mian) This dish appears innocent, but mix the noodles into the sauce and they come alive with spice and tingliness. Nigella Lawson’s drunken noodles A simplified version of a traditional pad kee mao made mostly from store-cupboard ingredients. Meera Sodha’s caramelised onion and chilli ramen Sticky onions combine with miso, stock and sake to make a ramen inspired by French onion soup. Fish noodle soup (mohinga) by MiMi Aye The breakfast of choice wherever you go in Burma, it is considered the country’s national dish. Marcella Hazan’s spaghetti, garlic and olive oil sauce, Roman style (aio e oio) A simple Roman dish that is as easy to make as it is delicious. Guay teow pad Thai by Kay Plunkett-Hogge A good pad Thai is all about the preparation – none of it is especially difficult, just time consuming. Nigel Slater’s noodle soup with lentils and soured cream My version of ash reshteh, a deeply consoling Iranian soup thick with beans, flat noodles and chickpeas. Seafood ho fun in egg gravy by Lizzie Mabbott The ultimate comfort of satisfying rice noodles in a soothing, thick gravy. Florence Knight’s tagliatelle, watercress and hazelnuts Homemade pasta ribbons with a deliciously toasty hazelnut and watercress sauce. Meera Sodha’s breakfast at Shuko’s There might only be three key ingredients, but this dish is as sophisticated as it is simple to make. Hanoi noodle soup with chicken, pork and egg (bún thang) by Thuy Diem Pham A simple but intense bowl of broth that is popular all over Vietnam. Fuchsia Dunlop’s sour-and-hot sweet potato noodles (suanla fen) A spicy, nutty easy-to-make dish that originates in the back streets of Chengdu. Black bean noodles (jajang-myeon) by Jordan Bourke and Rejina Pyo A Korean reimagining of a Chinese dish that is delicious with a side of kimchi. Roasted vermicelli topped with nuts (qawwami seviyan) by Sumayya Usmani A quintessential Pakistani Eid dessert, which is served as a welcoming sweetness to visitors.