A few years ago, Delancey and Dino’s owner Brandon Pettit discovered packets of Portland-based Umi Organic’s fresh ramen noodles at PCC. Then he got busy—as one does running two pizza restaurants. One particular packet sat so long in his refrigerator, its contents started to ferment; the package ballooned with air. Pettit liked the noodles even better. “They got a little sour, in a good way.” Now he stocks up early on purpose and lets them ferment.
These noodles anchor a dish he makes at least a few times a month. It’s full of vegetables and ready in a flash. Best of all, it’s endlessly versatile—“more of
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