Pancit Canton Stir-Fry with Vegetables and Pork

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 savory and colorful Filipino stir-fried egg noodle dish combining tender pork strips, crisp vegetables, and a flavorful soy-garlic sauce. This Filipino recipe, ready in about 35 minutes, pairs pancit canton egg noodles, pork loin, thinly sliced, carrot, julienned 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 pancit canton egg noodles
8 oz pork loin, thinly sliced
1 medium carrot, julienned
1 cup green beans, trimmed and cut into 2-inch pieces
2 cups cabbage, chopped
4 garlic cloves, minced
1 medium onion, sliced
1/4 cup soy sauce
1 cup chicken broth
3 tbsp vegetable oil
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz pancit canton egg noodles for 3-4 minutes until al dente. Drain and set aside.
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 sliced onion, sauté for 2 minutes until fragrant and translucent.
Step 3: Add 8 oz thinly sliced pork loin and cook for 4-5 minutes until browned and cooked through.
Step 4: Stir in 1 cup green beans and 1 medium julienned carrot, cooking for 3 minutes until slightly tender.
Step 5: Add 2 cups chopped cabbage, 1/4 cup soy sauce, and 1 cup chicken broth. Bring to a simmer and cook for 3 minutes until vegetables soften.
Step 6: Toss in the cooked egg noodles and stir-fry for 2 minutes until noodles are heated through and coated with sauce. Season with 1/2 tsp black pepper.
Step 7: Serve hot with lemon wedges on the side for squeezing.