Pancit Canton Stir-Fry with Vegetables and Chicken

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

A savory Filipino-style stir-fried egg noodle dish loaded with tender chicken, crisp vegetables, and a flavorful soy-based sauce. This Filipino-inspired noodle recipe, ready in about 40 minutes, pairs boneless chicken thighs, thinly sliced, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, 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 oz dried pancit canton noodles (egg noodles)
• 1 lb boneless chicken thighs, thinly sliced
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 1 medium onion, sliced
• 1 medium carrot, julienned
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 2 cups cabbage, shredded
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 cup chicken broth
• 1/4 tsp black pepper
• 2 tbsp spring onions, chopped

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

Instructions

1. Step 1: Soak 8 oz dried pancit canton noodles in warm water for 10 minutes until softened, then 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 sliced medium onion, sauté for 2-3 minutes until fragrant and translucent.
3. Step 3: Add 1 lb thinly sliced boneless chicken thighs and cook for 5-6 minutes, stirring frequently until chicken is no longer pink.
4. Step 4: Stir in 1 cup green beans and 1 medium julienned carrot; cook for 3 minutes until vegetables start to soften.
5. Step 5: Add 2 cups shredded cabbage, 1/4 cup soy sauce, 2 tbsp oyster sauce, 1 cup chicken broth, and 1/4 tsp black pepper. Bring to a simmer.
6. Step 6: Add the drained pancit canton noodles and toss everything together carefully. Cook for 4-5 minutes, stirring occasionally until noodles absorb sauce and are cooked through.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped spring onions before serving hot.