Cook the pasta in boiling water until just tender then drain and place in a bowl.
Place the strips of pork into a bowl.
In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.