Quite! To be clear, the recipe I use also calls for that, albeit as part of the dressing for the noodles instead of during the boiling process. So it’s not necessarily either/or.
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I’m not sure this will help since I know over a week has passed, but just for your future reference, what I do is immediately plunge them into a generous amount of cold water (e.g. by putting a mesh strainer on top of the saucepan the noodles were cooking in and then running cold water over them until the water in the saucepan is cold) and then gently scrub them with my hands, changing water regularly, until the water runs clear. You want to rub all the starch off of them—that will not only keep them from sticking but also will improve their texture generally. They’re also easier to eat if you lay them out on the serving surface in layers of bite-size noodle bundles that can be easily picked up with chopsticks.
Edit: Ah, I see vegetables also covered this. 
Hopefully the extra detail here will come in handy.
Edit 2:
Various cold soba configurations…you can do it more like this, with little bundles arranged into larger bundles/loops/etc.…
…or in a style where they more form one large mass, but still made out of easily-liftable small bundles—these are all topped with nori so you could do that too in this case…
Other arrangements are also possible and you can try to come up with cool new ones etc., but in any case, these arrangements are meant to both look nice and facilitate easy eating of the noodles. You can set things like this up by picking bite-sized bundles of noodles up between your thumb and fingers out of the strainer and gradually laying them out gently on the serving surface in layers.
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baps for school lunches for the week
made em too wet, what a nightmare to shape. not pictured: the three blobby flat ones that will be for my wfh lunches
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wet baps
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yes I was trying to account for the missing moisture from skipping the egg the recipe called for and splashed a bit more in while the machine did the hard work, forgot I was a few mls heavy with the water originally
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At least having a wet dough leads to a nice crumb and flavor I think, even if it is a hassle to handle. They look very good.
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big eggless wet baps
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well yeah, with an egg they get a bit cake-y. like a “brioche” burger bun. prefer the bap style, next to work out how to get a morning roll (steam??)
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brioche burger bap
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‘steamy hot baps’ was right there
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Big natural baps
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alliteration always wins
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garlic and herb excuse me???
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that mirepoix is cooked… only 3 MP left
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First ever attempt at making vegetable curry, or curry of any kind. I suspect I went way overboard with the carrot and subsequently made things disproportioned, which resulted in it turning out more mashy than saucy, but I’m not dissatisfied with the results; it tastes good enough and will keep me fed throughout the week, so I’m giving myself a B in meal prep and a ??? in curry prep.
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Anybody have seasoning recommendations for jasmine rice I usually just reach for soy sauce or something and that’s kinda boring
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Sesame oil is light and tasty too.
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i love a very herby rice with a squeeze of lemon/lime. depending on the meal, might be nice to frizzle (fry/sizzle) spices like corainder/cumin/chile flakes in some coconut oil (don’t forget to salt it!) and drizzle over the top
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