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What noodle to use for a 3 day cold asian-style salad?
I'm catering a three day event at a campground. I'd like to offer a cold Asian-style noodle salad with sesame, ginger, and scallions (peanut butter was banned for allergies.) I don't have an exact recipe, but will basically incorporate noodles with shredded carrots, cucumber, scallions, and toasted sesame with a dressing made from tahini, tamari, mirin, garlic and ginger, and at the time of service add either smoked cubed tofu or salmon.
What would be the best noodle to stand up after a few days? I did an initial run with a fine rice noodle and wasn't confident that it would make it. submitted by /u/isotaco
