Cold Soba Noodle Salad - Make Ahead and Store?
I want to make a cold soba noodle salad. It'll have some vegetables and tofu. The dressing will have some (appropriate) oil, vinegar, juice, sugar, etc...
Can I make it on Sunday night, mix it all up and pack a portion for lunch Monday through Friday? Or do I have to keep the parts (noodles, veggies, tofu and dressing) seperate and combine them each morning before work?
I would dress the night before each week day. Also depends on your gu. Mine has toasted sesame oil, shoyu, chicken stock, touch of sugar, and vinegar. I sometimes make the noodles ahead of time for my daughter. I wouldn't dress a dish with veggies ahead of time. Tofu and noodles would be OK I think. But, again, the night before - not for the week.