It seems a lot of people have been making the drunken noodles from Dirty Food lately! It’s exactly the kind of recipe I like best-great for sharing, with lots of room for variations: use fresh or dried noodles, rice noodles or wheat noodles, ground pork or tofu or plant-based crumbles or shrimp or extra veggies… whatever is in your fridge, or in season. Raum tossed with a sweet-salty-tangy-briny-garlicky sauce and topped with crunchy peanuts, green onions and fresh basil, if you’re so inclined. And it’s faster to pull together than it looks-you could even have the sauce shaken up and ready to go in the fridge. It’s in the book… and I’ll post the recipe on my website soon!