4 oz. thin rice noodles (may be known as rice sticks or rice vermicelli)
peanut oil for frying
1 can good quality tuna, or other cooked meat of choice
finely chopped vegetables, such as green onion, celery, tomatoes, zucchini
good quality dressing of your choice, such as Oak Hill Vidalia Onion or Asian Dressing
parsley

Heat peanut oil to a depth of 2" in wok or stir fry pan until a haze appears but not burning. Quickly add noodles in batches in the hot oil. They will pop up and sizzle right away. Remove when they are crispy and white, do not let them brown. Remove with a slotted spoon or strainer and place on paper towels. Repeat in small batches. Arrange the tuna with vegetables on a plate, and cover with a noodle cloud. Drizzle with the dressing. Sprinkle with parsley or cilantro.