Spicy Thai Noodle Salad


4 cloves garlic, minced
1/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons chili sauce
2 tablespoons toasted sesame oil
1 tablespoon fresh grated ginger
2 teaspoons Thai chili paste
1 teaspoon red pepper flakes
Freshly ground black pepper
Whisk. Refrigerate until ready to use, whisk again before using.
1 pound good pasta -any shape
(All vegetables and amounts are variable based on what you like and what's available)
Green onion, chopped by hand -- I used 8
English cucumber, skin left on, chopped by hand - 1/2 a cucumber
Cilantro, chopped by hand - 1 large bunch
Red radishes, grated in the food processor -- 8 ounces
Fresh fennel, grated in the food processor - 1 bulb
Red cabbage, grated in the food processor - 1/2 a small head
Napa cabbage, grated in the food processor - 1 small head
Carrots, grated in the food processor - 1/2 pound
Cook the pasta in well-salted water according to package directions. Drain well in a colander but be sure to have dressing ready before the noodles cool. Toss drained but still-warm noodles in as much dressing as needed to wet. Stir in vegetables and toss with additional dressing -- use only as much as needed.