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