Pancit Canton Stir-Fried Egg Noodles with Vegetables and Pork

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A popular Filipino noodle dish featuring stir-fried egg noodles tossed with savory pork, crunchy vegetables, and a flavorful soy-based sauce. This Filipino-inspired noodle recipe, ready in about 35 minutes, pairs dried egg noodles (pancit canton), pork loin, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 250 grams dried egg noodles (pancit canton)
• 200 grams, thinly sliced pork loin
• 100 grams, peeled and deveined shrimp
• 1 medium, julienned carrot
• 100 grams, cut into 2-inch pieces green beans
• 2 cups, shredded cabbage
• 4, minced garlic cloves
• 1 medium, sliced onion
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 3 tablespoons vegetable oil
• 1 cup water
• 1/2 teaspoon ground black pepper
• 1 tablespoon calamansi or lemon juice

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Instructions

1. Step 1: Soak 250 grams dried egg noodles in warm water for 10 minutes until pliable, then drain and set aside.
2. Step 2: Heat 3 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and 1 medium sliced onion, sauté for 2 minutes until fragrant and translucent.
3. Step 3: Add 200 grams thinly sliced pork loin and cook for 4-5 minutes until lightly browned. Then add 100 grams peeled shrimp, cooking until pink and just cooked through, about 2 minutes.
4. Step 4: Stir in 1 medium julienned carrot and 100 grams green beans, cooking for 3 minutes until slightly tender but still crisp.
5. Step 5: Add the drained noodles along with 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 cup water, and 1/2 teaspoon ground black pepper. Toss everything together and cook for 5 minutes, stirring frequently.
6. Step 6: Fold in 2 cups shredded cabbage and cook for another 2 minutes until the cabbage wilts but remains vibrant.
7. Step 7: Turn off the heat and drizzle 1 tablespoon calamansi or lemon juice over the noodles. Toss gently and serve hot.