Rice Noodles Sichuan With Shrimp

Traditionally, this Sichuan classic was made with dried shrimp, a circumstance of Sichuan‛s once-isolated inland location. Because fresh fish and shellfish were rare in this landlocked province, they were often imported preserved in salt or dried. Made with dried shrimp, this simple preparation was customarily a one-dish meal, usually served at lunch with tea. No longer isolated, Sichuan has access to fresh fish and seafood today, so I have made it with fresh shrimp.