1/2 box ( 8 oz / 227g ) Notta Pasta
1 8 oz (250ml) can tomato sauce
1/2 cup rice wine vinegar
1/4 cup light brown sugar
2 Tbsp soy sauce
1 Tbsp fish sauce
2 Tbsp cornstarch
1 Tbsp oil 15ml
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 (450g) large shrimp, peeled and deveined
1 20 oz (565g) can pineapple chunks in juice
1/4 head cabbage, julienned
1 Soak Notta Pasta according to package for saut�.
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. Saut� 2 minutes. Add red pepper, green pepper and carrots. Saut� 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 Add drained Notta Pasta, pineapple and cabbage, stirring and tossing for 3 minutes or until Notta Pasta is tender but firm and shrimp is cooked through.
7 Serve immediately. Enjoy!