Pancit Canton Stir-Fried Noodles with Vegetables and Pork

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 colorful Filipino stir-fry featuring egg noodles tossed with tender pork, crunchy vegetables, and a savory soy sauce blend. This Filipino-inspired noodle recipe, ready in about 35 minutes, pairs egg noodles, pork loin, thinly sliced, canola oil 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.

Prep: 15 min Cook: 20 min Serves 4 Filipino cuisine 420 cal/serving

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Ingredients

8 oz egg noodles
8 oz pork loin, thinly sliced
3 tbsp canola oil
4 garlic cloves, minced
1 medium yellow onion, thinly sliced
1 medium carrot, julienned
1 cup green beans, cut into 2-inch pieces
2 cups cabbage, shredded
1/4 cup soy sauce
2 tbsp oyster sauce
1/2 cup chicken broth
1/2 tsp black pepper
2 tbsp scallions, sliced
for serving lemon wedges

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Instructions

Step 1: Cook 8 oz egg noodles according to package instructions until al dente. Drain and set aside.
Step 2: Heat 3 tbsp canola oil in a large wok or skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add 8 oz thinly sliced pork loin and stir-fry for 3-4 minutes until pork is cooked through and starting to brown.
Step 4: Add 1 medium thinly sliced yellow onion, 1 julienned carrot, and 1 cup green beans. Stir-fry for 3 minutes until vegetables are crisp-tender.
Step 5: Pour in 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1/2 cup chicken broth. Stir to combine and bring to a simmer.
Step 6: Add the cooked egg noodles and 2 cups shredded cabbage to the wok. Toss everything together and cook for 2 more minutes until noodles are heated and cabbage slightly wilted.
Step 7: Season with 1/2 tsp black pepper and stir in 2 tbsp sliced scallions.
Step 8: Serve hot with lemon wedges on the side to squeeze over.