Indonesian Bamie with Pork Loin

Indonesian Bamie with Pork Loin

1 pound boneless pork loin, cut into 1/4-inch-thick strips
1 tablespoon vegetable oil, divided
2 cloves garlic minced
1/2 to 3/4 teaspoon 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 & 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 to 3 minutes or until cooked through. Remove from pan. Pour remaining oil into wok. Add cabbage, celery and green onions; cook and stir 1 to 2 minutes or until crisp-tender. Stir in soy sauce and pasta. Return meat mixture to wok; stir to combine and heat through.

Servings: 4
Preparation Time: 20 minutes

Nutrient Information per Serving:
Calories: 415
Sodium: 1262 mg
Protein: 33 gm
Cholesterol: 66 mg
Fat: 11 gm