Ginger-Infused Pancit Canton Stir Fry with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Filipino stir-fried egg noodle dish with succulent shrimp, crunchy vegetables, and a fragrant ginger-soy sauce. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs pancit canton noodles (egg 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 350 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.

Ingredients

• 8 ounces pancit canton noodles (egg noodles)
• 12 large shrimp, peeled and deveined
• 1 medium carrot, julienned
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 2 cups cabbage, shredded
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, julienned
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 3 tbsp vegetable oil
• 1 cup water
• 2 stalks green onions, sliced
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a boil and cook 8 ounces pancit canton noodles for 3-4 minutes until just tender. Drain and rinse under cold water to stop cooking; set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and 1 tbsp julienned fresh ginger, stir-frying for 30 seconds until fragrant.
3. Step 3: Add 12 large peeled and deveined shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp and set aside.
4. Step 4: In the same wok, add 1 cup julienned carrot and 1 cup trimmed green beans. Stir-fry for 3 minutes until vegetables are crisp-tender.
5. Step 5: Add 2 cups shredded cabbage, 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 cup water to the wok. Stir to combine and let the vegetables steam for 2 minutes.
6. Step 6: Return the shrimp to the wok along with the drained noodles. Toss everything together gently and cook for 2 more minutes until the noodles absorb the sauce.
7. Step 7: Season with 1/2 tsp black pepper and garnish with 2 sliced green onions before serving hot.