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Indonesian Bamie with Pork Loin

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

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

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