Stir-fried Napa cabbage and leeks with noodles

I've developed a new appreciation for cabbage, again thanks to the CSA. Especially the Napa cabbage - it's so crisp and has a really unique taste - I don't think I'd had it before this summer. I've mostly been eating it raw in salads and cole slaws, but I decided it's like bok choy so why not stir fry it? There was also a recent minimalist blog posting that gave me the idea to put this over noodles, but the highlight here is the stir-fry, it should be greater in volume than the noodles. Warning: I ate so much of this (along with some raw Napa salad) that I felt a little sick afterwards - Andy was gone so I ended up eating almost the whole head of cabbage by myself.

Serves 2

4 ozs. soba noobles (Japanese buckwheat noodles that look like short spaghetti) or whole wheat thin spaghetti, broken in half.
2 cloves garlic, minced
1 inch piece of ginger, peeled and minced
2 T. soy sauce
1 T. chilli flavored oil
1 T. vegetable oil
1/2 t. red pepper flakes
4-5 leeks, thinly sliced into half-moons, whites and the lighter green areas, well-rinsed (leeks are usually muddy)
1 head of Napa cabbage - quartered, cored, then sliced in 3/4" slices across the ribs.
1/2 c. washed and chopped cilantro
toasted sesame seeds

1. Boil salted water for cooking noodles. Add in noodles, cook according to package directions.
2. Combine the garlic, ginger, soy sauce, and chili oil.
3. Heat oil in a wok over medium-high with red pepper flakes.
4. Stir-fry leeks, stirring constantly, for a few minutes.
5. Add in garlic-ginger-soy sauce-oil mixture, stir for a minute.
6. Add in the cabbage. Stir frequently for about 4 minutes, till the cabbage is wilted but still crunchy at the ribs.
7. Serve the stir-fry over the drained noodles, top with cilantro and sesame seeds. Splash with additional soy sauce and red pepper flakes if desired.