I am making one of my favorite dishes this New Year’s Eve, Daniel’s Eight Pepper Pasta salad. It is not for the faint of heart. I like hot food and this is a recipe I came up with for a Christmas party at Boeing well over a decade ago. I eat less of it now then I used to, I love the flavor, but my body doesn’t handle the processing as well as it used to. Anyway, since I have enjoyed it, I thought I would share it.
Daniel’s Eight Pepper Pasta Salad
- Serrano Peppers (6)
- Habanero Peppers (6)
- Red Hot Super Chili Peppers (6)
- Jalapeno Peppers (6)
- White Chili Peppers (2)
- Pablano Peppers (2)
- Anaheim Peppers (2)
- Top Ramen Oriental flavor noodles (2 pkgs)
- Sliced mushrooms (2 cups)
- Garlic (4 cloves)
- Soy sauce (4 oz)
- Thai Peanut sauce (16 oz)
- Tsang’s hot chili oil
- Toasted sesame seeds
Take all the peppers and slice them into rings. Make sure that you save all the seeds. For extra heat the seeds should be crushed with a bash and chop, or the flat of a knife blade just prior to being added to the oil. Heat a wok with the Tsang’s oil. It takes about a tablespoon for me, but will depend on your wok. When the wok is up to temperature add the seeds, peppers, garlic and mushrooms. Stir fry. When the mushrooms and peppers get a translucent sheen add the soy sauce and the seasoning packets from the ramen noodles. Reduce the heat to simmer. Cook the noodles in water as per the instructions on the package. Drain and add the noodles once cooked. After the noodles have been thoroughly mixed in add the Peanut sauce. Bring back to a simmer. remove from the heat and place in the desired serving dish. I use a Corningware 9″ French white casserole dish. Sprinkle with toasted sesame seeds. Refrigerate for at least 24 hours.
The dish needs 24 hours for the various peppers to blend and reach full potency. The end result is estimated at about 250,000 SR, or 10 times hotter than Tabasco.