I originally made these without cabbage and with bean sprouts. I can't decide which I like better. If you want to go the bean sprout route, you can either toss them into the noodles, during the last minute of boiling, or if you prefer them raw, toss them in when you add the cilantro.
1 bundle of buckwheat soba noodles
1 tbsp. olive oil
1 cup shredded green cabbage
1 green onion, chopped (bottom white part, only)
1 clove garlic, minced
1 tsp. grated ginger
dash of sriracha
small handful cilantro, chopped
Cook noodles according to the directions. (I usually boil mine for 5 minutes, then drain.) Heat oil over medium heat in a large skillet, add cabbage and onion & saute for about 3 minutes, until soft. Stir often to keep it from burning. Add ginger and garlic and saute for another minute. Add the drained noodles to the pan, and toss. Add soy sauce and sriracha to taste, and toss again. Remove from heat and stir in cilantro. Serve with a small lime wedge.