Pancit Canton Stir-Fry with Pork and Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 Filipino noodle stir-fry combining tender pork, crisp vegetables, and flavorful sauce for a satisfying quick meal. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs pork loin, thinly sliced, egg noodles (pancit canton), garlic cloves, minced 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: 15 min Serves 4 Filipino cuisine 420 cal/serving

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Ingredients

1/2 lb pork loin, thinly sliced
8 oz egg noodles (pancit canton)
3 garlic cloves, minced
1 small onion, sliced
1 medium carrot, julienned
1 cup green beans, trimmed and cut into 2-inch pieces
1 cup cabbage, shredded
1/4 cup soy sauce
2 tbsp oyster sauce
1 cup chicken broth
3 tbsp vegetable oil
1/4 tsp black pepper
1 calamansi or lemon wedge, for serving

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz egg noodles for 3-4 minutes until just tender; drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 3 minced garlic cloves and 1 sliced small onion, sautéing for 2 minutes until fragrant and translucent.
Step 3: Add 1/2 lb thinly sliced pork loin and cook for 4-5 minutes until pork is browned and cooked through.
Step 4: Stir in 1 cup julienned carrot and 1 cup green beans, cooking for 3 minutes until vegetables are slightly tender.
Step 5: Add 1 cup shredded cabbage and toss briefly, then pour in 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1 cup chicken broth.
Step 6: Add the drained noodles to the wok and toss everything together. Cook for 2-3 minutes until the sauce is absorbed and noodles are heated through.
Step 7: Season with 1/4 tsp black pepper, remove from heat, and serve with a squeeze of 1 calamansi or lemon wedge.