Savory Filipino Pancit Canton Stir-Fry with Shrimp and Vegetables

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 colorful and flavorful stir-fried noodle dish featuring egg noodles, succulent shrimp, crunchy vegetables, and a savory soy-based sauce. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs shrimp, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving

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Ingredients

8 oz dried pancit canton noodles (egg noodles)
12 medium, peeled and deveined shrimp
3 tbsp vegetable oil
4 cloves, minced garlic cloves
1 medium, sliced yellow onion
1 medium, julienned carrot
1 cup, cut into 2-inch pieces green beans
2 cups shredded cabbage
1/4 cup soy sauce
2 tbsp oyster sauce
1 cup chicken broth
1/2 tsp black pepper
2 stalks, chopped for garnish green onions

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Instructions

Step 1: Cook 8 ounces dried pancit canton noodles in boiling water for 3-4 minutes until just tender. Drain and set aside.
Step 2: Heat 3 tablespoons vegetable oil in a large wok over medium-high heat. Add 4 minced garlic cloves and 1 medium sliced yellow onion; sauté for 2-3 minutes until fragrant and translucent.
Step 3: Add 12 peeled and deveined shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and opaque.
Step 4: Toss in 1 cup green beans cut into 2-inch pieces and 1 medium julienned carrot; stir-fry for another 2 minutes until vegetables are crisp-tender.
Step 5: Add 2 cups shredded cabbage and the cooked noodles, then pour in 1/4 cup soy sauce, 2 tablespoons oyster sauce, and 1 cup chicken broth. Stir well and cook for 3-4 minutes until the liquid is mostly absorbed and noodles are coated.
Step 6: Season with 1/2 teaspoon black pepper, stir once more, and remove from heat. Garnish with 2 chopped green onions before serving.