Can I make rice noodles the day before?

I want to bring a Vietnamese-style vermicelli salad for my office's lunch swap this week. How should I prepare/store the cooked noodles so they survive the night/next morning? Should I dress them in a little oil? Store them in cold water? Side note - anyone have a favorite recipe for a salad like this? Needs to be vegetarian. Thanks :)

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nutcakes
nutcakes March 25, 2011

Yes you can make the day before but they take so little to soak I don't know that you'd need to. Don't store in water, they will become soft and mushy. Store drizzled with sesame oil, they will clump together terribly otherwise. I don't have a recipe I make, but this looks like a great blueprint (sorry I googled):
http://www.foodnetwork...

I like bean sprouts with them too. Also I would boil, just soak.

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beyondcelery
beyondcelery March 25, 2011

I agree with nutcakes--store them drizzled in sesame oil. Toss them in the oil so it coats most of the noodles. You can also use peanut oil, if you want less flavor carry-over. Wrap plastic wrap around them as well to keep in their moisture. They'll be fine, though the texture will be slightly different than if you did them fresh.

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nutcakes
nutcakes March 25, 2011

I'm thinking you can soak them while you chop the veggies....

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