Cook noodles to desired doneness as directed on package. Drain; rinse withhot water. Toss cooked noodles with margarine; keep warm.
Meanwhile, in large skillet saute celery, carrots and green pepper strips
in hot oil until crisp-tender, about 5 minutes. Remove from heat. In
small bowl, combine reserved pineapple liquid, vinegar, sugar, cornstarch
and soy sauce. Add to vegetables; cook over low heat about 3 minutes or
until thickened, stirring constantly. Stir in pineapple chunks and shrimp;
continue cooking until thoroughly heated. Serve over cooked noodles.
