Around the world in... noodles

Slurp, suck and devour your way around this noodle-tastic planet.

Shanghai fried noodles Source: SBS Food

Try your hardest, but you simply can't eat a bowl of noodles without a smile. And a napkin. Noodles are messy and all the more glorious for it.

Whether you're tucking into a bowl of rosol in Poland or pho in Vietnam, you're having plenty of fun. Comforting, nourishing, satisfying fun.

Hoovering in Thailand

Pad Thai is everything we love in a noodle dish and then some. Source: SBS Food

Thai noodle dishes conjure up flavourful excitement and a sense of delicious stir-frying ease. Exhibit A: Pad Thai, everybody!

Pad see ew means "stir fried soy noodles", but that's really only a hat-tip to the flavour this noodle dish brings to the table. Source: Wok Vs Pot with Marion and Silvia

Exhibit B: Pad see ew. Fast becoming Australia's favourite Thai noodle dish (though admittedly it still has a way to go to knock Pad Thai off its lofty perch). Big, fat, flat noodles for the win!

Indulging in Indonesia

Put some spice into your chicken noodle soup. Source: Alan Benson

One of the many chicken noodle soups that have captured the world, soto ayam is a much-loved Indonesian classic. The noodle-laced broth is placed in the middle of the table and guests add their own noodles, beansprouts, shallots and spices to suit.

Munching in Malaysia

Poh's Sarawak laksa is rich with spices and coconut, vermicelli noodles, prawn, chicken, bean sprouts and strips of omelette. Source: Adam & Poh's Malaysia in Australia

If we're talking noodle dishes and Malaysia, it has to be all about the laksa. The noodle soup is all about the spicy, aromatic paste and thick vermicelli noodles, and there are many ways to laksa.

Gulping in Hawaii

It all comes down to perfecting the broth, then you can mix it up and add what you like best. Source: Chris Chen

Hawaii is a melting pot of Filipino, Japanese, Chinese, Portuguese and Polynesian influences and saimin borrows from every single one of them.

Hungry in Hong Kong

This well-travelled dish originated in Hong Kong, inspired by the Indian-Chinese influence of Singapore's cuisine. Source: Danielle Abou Karam

You actually won't find Singapore noodles in Singapore. You can get a mean laksa or a warm wonton bowl, but the noodle dish that carries Singapore's name was actually invented in Hong Kong. No matter, as anyone who has ever had a bowl of these curry powder-laced noodles will attest, they're a tribute to both the city-states.

Scarfing in Italy

A tasty standby you can throw together with things you keep in the pantry. Source: Benito Martin

Is pasta a noodle? Some types yet, others no. Breaking up your linguini, spaghetti or fettuccine to make pasta rotta con lenticchie most definitely puts it into the noodle category.

Feasting in the Philippines

This simple Filipino chicken-noodle soup stands or falls on the quality of the stock. Source: Sharyn Cairns

Making a bowl of sotanghon is almost as nourishing as eating it. Chicken noodle soup tends to be like that.

Scarfing in Peru

Tallarines verdes is made with spinach, walnuts and evaporated milk, as well as the usual generous serve of basil. Source: Chris Chen

Peru's "green noodles" adds a milky twist to Italian pesto. Serve it as a side with meat and potatoes.

Inhaling in Vietnam

This comforting, kicking rice noodle soup is no stranger to Aussie palates. Source: Alan Benson

Oh pho, how we love you. That is all.

"Fun to eat" is a much overused marketing expression, but hotpot truly brings it home. Source: Alan Benson

The hotpot is another Vietnamese noodle triumph. A bowl of richly layered broth, add a little bit of this, a little bit of that, then plonk your noodles straight in to cook gently in the broth.

Gulping in Germany

These are hearty noodles that hold their own in thick casseroles and stews. Source: Anton Smart

Spatzle is Germany's go-to for a comfort noodle fix. The noodles are made with just flour and eggs, so they are delightfully dense and to-the-tooth.

Tasting in Taiwan

This creamy sesame, soy and peanut dish is so popular in Taiwan, you can even find it at 7-Eleven stores. Source: Ben Dearnley

These cold sesame noodles are a popular Taiwanese street food that you can whip up at home in about 10 minutes flat. Ah, the benefits of a noodle dish just keep on coming.

Downing in Spain

Fideuà is another Spanish crowd pleaser with the extra appeal of noodles. Source: Food Safari Water

Fideuà is Spain's lesser-known seafood dish that's cooked with a pasta base instead of rice. The noodles of choice are fideo, but you can substitute broken spaghettini instead.

Chewing in China

Where do we start with noodles in China? With breakfast, of course. This recipe is a classic Cantonese brekkie dish that is super-fast and super-tasty. A good place to start any noodle journey.

Shanghai fried noodles make a great meal when you need something quick and tasty in an almighty rush. Source: SBS Food

Another dish that started in Hong Kong but is named after somewhere else, Shanghai fried noodles were an adaptation of Shanghai-style cooking for the Hong Kong palate. It's a tasty pork dish that's perfect for a quick mid-week slurp.

A fishy dishy that's flavoured with a peanut, shrimp and chilli-based paste. It's every bit as flavoursome as that sounds. Source: Sharyn Cairns

Is the peanut sauce in Fujian sa cha noodles the original peanut sauce? The flavour certainly bends towards the Malaysian classic.

Dan dan noodles were originally sold by street vendors who carried their ingredients and stoves in baskets hanging from a bamboo pole called a dan. Source: Adam Liaw

One more from China before we depart. Dan dan noodles simply had to get a mention. The ultimate customisable street food.

Gobbling in Japan

Noodles are a popular addition to soups the world over - they soak up all the delicate flavours and give you something to chew on to boot. Source: Danielle Abou Karam

We are forever grateful to Japan for bringing us udon. It's the thick, chewy noodle with bite we simply can't get enough of. Goes particularly well in this 20-minute vegetable and miso broth.

The stock from Japan's famous tonkostu ramen is made from boiling pork bones. Source: Feast magazine

That's not to say that ramen doesn't also do a sterling job. Udon's wavy, non-vego cousin (ramen is made with egg) holds its own in meaty, rich dishes like this tonkotsu ramen.

Speeding in Australia

Instant noodles can actually make a decent meal after all. Source: Tammi Kwok

Not to dismiss Australia's vast culinary expertise, but two-minute noodles have a place in our hearts that's basically unshakeable. This recipe pimps the packet to round out the uni student favourite into an actual nutritious meal.

Kicking in Korea

Spam, hot dogs and baked beans are added to a traditional gochujang spicy soup and topped with a square of melted American cheese. Source: Chris Chen

"Army base stew" was created after the Korean war, when food scarcity led starving Koreans to concoct a meal from food leftover from US military bases. The fact that budae jjigae is still made today is a testament to the culinary genius of Koreans.

Japchae is one of the most popular noodle dishes in Korea for good reason. Source: Billy Law

Japchae is made from clear sweet potato noodles tossed in sesame oil, sesame seeds and sweetened soy sauce. It's generally served as a side dish, but feel free to go to town.

Supping in the States

A riff on the classic chicken soup, chickpea soup is nourishment in a bowl. Source: Cara Livermore

The healing powers of a bowl of chickpea noodle soup should never be underestimated.

Comforting in Poland

Polish often cook rosol when people are sick, believing in its healing qualities. Source: SBS Food

Rosol is a traditional Polish clear meat broth with added fine homemade noodles. It's comfort food at its best, guaranteed to warm both toes and soul.