From soba to pho to cacio e pepe, we’re celebrating a world of noodle dishes.

From the simple Italian classic cacio e pepe to the Korean sweet-potato noodle stir-fry japchae, these five noodle dishes are the perfect comfort food for cold days.

Vietnam: Pho Gà (Vietnamese Chicken Noodle Soup)

Pho is arguably Vietnam’s most famous and popular noodle dish. While you may be more familiar with pho bò—beef noodle soup—chicken-based pho gà is just as delicious. It’s worth taking the time to make your own broth, as the resulting elixir really elevates the final dish. Any remaining broth freezes beautifully.

Korea: Japchae (Korean Glass Noodle Stir-Fry)

A traditional Korean dish served at parties and celebrations, japchae is a colourful mix of chewy and translucent sweet-potato-starch noodles, lots of sautéed vegetables and a sweet and savoury sauce. Each ingredient in this recipe is seasoned and cooked individually to best develop its flavour and texture before being tossed all together. Your efforts will be handsomely rewarded with a dish that is equally delicious served warm, at room temperature or cold.

Japan: Zaru Soba (Cold Soba Noodles)

Zaru soba, a chilled buckwheat noodle dish, is a common snack or light meal during hot summer days in Japan. Leftover sauce can be kept refrigerated for up to a month and is great as a seasoning for meat or vegetables, or as a dip for tempura or pan-fried tofu.

Iran: Asheh Reshteh (Persian Noodle Soup)

March 20 marks the Nowruz, the Persian New Year. One of the dishes you may find during this celebration is asheh reshteh, a hearty noodle, herb and bean soup. The noodles in this soup symbolize good fortune and success in the path ahead. Feel free to substitute other beans you may have on hand, such as dried fava beans or navy beans. Just make sure to keep an eye on them during cooking, as the cooking time may vary slightly.

Italy: Cacio e Pepe (Cheese and Pepper Pasta)

A great Italian classic, this quick cacio e pepe dish proves that simple is by no means boring. Cooking the pasta in a frying pan instead of a pot may seem strange, but it helps to concentrate the starch in the water, resulting in a smoother final sauce.

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