Pancit Canton Stir-Fry with Vegetables and Shrimp
A vibrant Filipino stir-fried noodle dish featuring savory soy sauce, fresh shrimp, and crisp vegetables tossed with egg noodles. This filipino-inspired seafood ready in about 30 minutes pairs egg noodles, large, peeled and deveined shrimp, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 oz egg noodles
- 12 large, peeled and deveined shrimp
- 1 medium, julienned carrot
- 1 cup, trimmed and cut into 2-inch pieces green beans
- 2 cups, shredded cabbage
- 3 cloves, minced garlic cloves
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 3 tbsp vegetable oil
- 1/2 cup water
- 1/4 tsp black pepper
- 2 stalks, chopped for garnish spring onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook 8 oz egg noodles according to package instructions 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 sauté for 30 seconds until fragrant.
- Step 3: Add 12 large shrimp and cook for 2-3 minutes until pink and opaque, then remove and set aside.
- Step 4: In the same wok, add 1 cup trimmed green beans and 1 medium julienned carrot; stir-fry for 3 minutes until slightly tender.
- Step 5: Add 2 cups shredded cabbage and 1/2 cup water, cooking for another 2 minutes until cabbage softens.
- Step 6: Return the shrimp to the wok and add 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1/4 tsp black pepper; stir well.
- Step 7: Add the cooked noodles and toss everything together for 2 minutes until noodles are fully coated and heated through.
- Step 8: Garnish with 2 chopped spring onions and serve hot.
Frequently asked questions
How long does Pancit Canton Stir-Fry with Vegetables and Shrimp take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pancit Canton Stir-Fry with Vegetables and Shrimp?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep egg noodles from drying out.
Can I substitute ingredients in Pancit Canton Stir-Fry with Vegetables and Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pancit Canton Stir-Fry with Vegetables and Shrimp for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pancit Canton Stir-Fry with Vegetables and Shrimp?
Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
