Pancit Canton Stir-Fry with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant Filipino stir-fried egg noodle dish loaded with shrimp, colorful vegetables, and a savory soy-garlic sauce. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs dried pancit canton egg noodles, shrimp, peeled and deveined, vegetable 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.

Ingredients

• 8 ounces dried pancit canton egg noodles
• 12 ounces shrimp, peeled and deveined
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 2 cups cabbage, shredded
• 1/3 cup soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp black pepper
• 1/2 cup water
• for serving lemon wedges

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. Add 8 ounces dried pancit canton egg noodles and cook for 3 minutes until slightly tender but not fully cooked. Drain and 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 medium thinly sliced onion; sauté for 2 minutes until fragrant and translucent.
3. Step 3: Add 12 ounces peeled and deveined shrimp and cook for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
4. Step 4: In the same wok, add 1 cup green beans and 1 medium julienned carrot. Stir-fry for 3 minutes until crisp-tender.
5. Step 5: Add 2 cups shredded cabbage and the cooked noodles to the wok. Pour in 1/3 cup soy sauce, 2 tbsp oyster sauce, 1/2 tsp black pepper, and 1/2 cup water. Toss everything together and cook for 3-4 minutes until noodles absorb the sauce and vegetables are tender.
6. Step 6: Return the cooked shrimp to the wok and toss for 1 minute until heated through.
7. Step 7: Remove from heat and serve with lemon wedges for squeezing over the top.