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?
Keep the parts separate, and mix in the morning. Otherwise, the noodles will be really mushy from the acid in the dressing.
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.