1/2 c. ketchup
1 tbsp. sugar
1 tsp. chili powder
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
6 oz. uncooked pasta
2 tbsp. oil
1 med. green pepper, cut in chunks
4 oz. fresh pea pods
3/4 lb. fresh shrimp
1 1/2 c. fresh pineapple chunks
1/4 c. sliced green onion

In small bowl combine all sauce ingredients; mix well and set aside. Cook macaroni to desired tenderness. Drain; rinse with hot water to keep warm. In large skillet or wok, heat 1 tablespoon oil. Stir fry green pepper 1 to 2 minutes. Add pea pods; stir fry an additional 1 to 2 minutes. Remove from pan. Heat remaining 1 tablespoon oil; add shrimp. Stir fry 2 to 3 minutes or until shrimp turns pink. Stir in sauce, pineapple, green onions and vegetables. Cook until thoroughly heated. Serve over macaroni.