Pancit Canton Stir-Fry with Vegetables and Shrimp

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 developed and reviewed.

A vibrant Filipino stir-fried noodle dish featuring savory soy sauce, fresh shrimp, and crisp vegetables tossed with egg noodles. This Filipino-inspired seafood recipe, ready in about 30 minutes, pairs egg noodles, shrimp, 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.

Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 350 cal/serving

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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

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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.