Use this chili sauce to spice up our Soba Soup with Chicken, Shrimp, and Vegetables.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, March 2009
- 1/2 cup sambal oelek (spicy chile paste)
- 2 tablespoons rice-wine vinegar (not seasoned)
- 1 tablespoon soy sauce
- 1 tablespoon honey
Mix all ingredients in a small saucepan over medium heat, stirring until honey dissolves, about 3 minutes. Chile sauce will keep, covered and refrigerated, for up to 3 days.