Buckwheat noodles with shitake, cabbage, and salmon

1/4 cup vegetable oil
2 tablespoons finely chopped peeled ginger
1 tablespoon finely chopped garlic
10 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 1/4 pound Napa cabbage, thinly sliced (8 cups)
1/2 cup teriyaki sauce or soy sauce
8 to 9 ounces soba (buckwheat noodles)

• preheat broiler
• slice up ginger and sautee in vegetable oil till flagrant (about 1 minute), then remove ginger
• add garlic and sautee another minute
• Add shitake mushrooms and saute, stirring frequently, until tender and starting to brown, about 6 minutes
• add cabbage and most of scallions (reserve about a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 6 minutes
• Add sauce and simmer 2 minutes
• While cabbage is cooking, cook soba in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until noodles are just tender, about 6 minutes. Drain in a colander and rinse under cool water to stop cooking and remove excess starch, then drain well again. 
• Toss with cabbage mixture
• Place salmon, skin-side down, on a grill or foil-lined baking sheet. Cook for 8 to 10 minutes or until translucent. Transfer to a large plate to cool. Slip skin off salmon. 
• Serve sprinkled with reserved scallions.