Pour the sesame oil in a small mixing bowl.
Add the Tamari and rice vinegar.
Add a pinch of sea salt, crushed red pepper and green onions.
Grate 4 garlic cloves and about the same amount of ginger into the bowl.
Boil water for noodles in large pot.
When water is boiling, plunge noodles into the pot.
Cook until just about soft (about 1-3 minutes).
Add shredded cabbage or sprouts to the pot.
Cook 1 minute more.
Pour the noodles and blanched cabbage into a strainer.
After straining, place noodles and cabbage into a bowl.
Mix in the sauce.