Filipino-Style Pancit Canton with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty and colorful stir-fried noodle dish with shrimp, fresh vegetables, and savory soy sauce flavors. This Filipino recipe, ready in about 30 minutes, pairs dried pancit canton noodles, shrimp, peeled and deveined, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 400 cal/serving

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Ingredients

8 oz dried pancit canton noodles
12 large shrimp, peeled and deveined
1 medium carrot, julienned
1 cup green beans, sliced diagonally
2 cups cabbage, shredded
4 garlic cloves, minced
1 medium onion, thinly sliced
3 tbsp soy sauce
2 tbsp oyster sauce
1 cup chicken broth
3 tbsp vegetable oil
for serving lemon wedges
to taste black pepper

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Instructions

Step 1: Soak 8 oz dried pancit canton noodles in warm water for 10 minutes until pliable, then drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 4 minced garlic cloves and 1 thinly sliced onion, sautéing for 2 minutes until translucent and fragrant.
Step 3: Add 12 large peeled and deveined shrimp, stir-frying for 2-3 minutes until they turn pink and are just cooked. Remove shrimp and set aside.
Step 4: In the same skillet, add 1 cup sliced green beans and 1 medium julienned carrot, stir-fry for 3 minutes until slightly tender.
Step 5: Add 2 cups shredded cabbage and cook for another 2 minutes until wilted.
Step 6: Pour in 1 cup chicken broth, 3 tbsp soy sauce, and 2 tbsp oyster sauce, then add the drained noodles. Toss everything together and cook for 3-4 minutes until noodles absorb the sauce and are heated through.
Step 7: Return the shrimp to the pan, season with black pepper to taste, and toss gently.
Step 8: Serve hot with lemon wedges on the side for squeezing.