Cook pasta according to package directions, rinse in cold water, drain, toss with 1 tablespoon of oil and set aside.
Add remaining 2 tablespoons of oil to a heavy 12-inch skillet over medium heat; stir in onion, green pepper, celery and mushrooms; cook, stirring occasionally, 3 to 5 minutes.
Stir in cabbage and garlic, cook and stir another minute, or until cabbage is wilted. Add soy sauce and red hot pepper sauce. Add cooked pasta to skillet, lifting with a salad fork and spoon tongs to coat with soy sauce and mix with sautéed vegetables. Arrange surimi seafood over pasta, cover, reduce heat to low, and cook for another 2 to 3 minutes, or until surimi seafood is heated through. Serve hot or at room temperature.
