Uyghur Sesame-Garlic Sauce

Origin: Xinjiang / Uyghur cuisine. A creamy sauce of sesame paste thinned with vinegar, garlic, and a little sugar, used to dress cold noodle dishes.

Flavor Profile: Nutty and tangy with a mild sweetness balancing the garlic’s sharpness.

Culinary Uses: Dressing for cold laghman and other cold noodle salads; occasionally used as a dip for raw vegetables.

Regional Variations: Some versions substitute peanut butter for sesame paste, converging with Sichuan-style cold noodle sauces; ratios of vinegar to sugar vary by household.

Storage: Refrigerate; keeps about a week, though it will need re-thinning with water before serving.