Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1-8 oz can tomato sauce
1/2 cup rice vinegar
1/4 cup light brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons cornstarch
1 tablespoon oil
1 large onion, cut in half and sliced into thin crescents
3 large cloves garlic, minced fine
1 large red pepper, cut in 1/2" pieces
1 large green pepper, cut in 1/2" pieces
2 carrots, peeled, sliced diagonally
1 lb large shrimp, peeled and deveined
1-20 oz can pineapple chunks in juice
1/4 head cabbage, julienned

Directions

1.	Put a large pot of salted water on to boil.
2.	In a small bowl, whisk together tomato sauce, vinegar, sugar, soy sauce, seasoning sauce and cornstarch. Whisk until cornstarch is dissolved. Set aside.
3.	In a large nonstick skillet or wok, heat oil. Add onion and garlic. Sauté 2 minutes. Add red pepper, green pepper and carrots. Sauté 2 minutes more.
4.	Pushing vegetables aside, add shrimp and quickly sear on each side.
5.	Add liquid mixture and bring to a boil, stirring constantly.
6.	Meanwhile, boil pasta according to directions on box. Drain and add to skillet with pineapple and cabbage. Mix until ingredients are heated through and shrimp is cooked.
7.	Serve immediately. Enjoy!