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Indonesian Bamie with Pork Loin

1 pound boneless pork loin, cut into 1/4-inch thick strips
1 tablespoon vegetable oil, divided use
2 cloves garlic, minced
1/2 teaspoon to 3/4 red pepper flakes, crushed
2 cups coarsely shredded cabbage
1 cup chopped celery
2 green onions, cut into 1/2-inch pieces
1/4 cup soy sauce
4 cups cooked and drained vermicelli or angel hair pasta, broken into thirds before cooking

1. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add pork strips, garlic and red pepper flakes; cook and stir 2 to 3 minutes, or until cooked through. Remove from pan.
2. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes, or until crisp-tender.
3. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.

Makes 4 servings.

Recipe and photograph provided courtesy of Pork, The Other White Meat.