Shrimp Pancit Canton with Wok-Seared Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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.

Quick-cooked rice noodles tossed with plump shrimp and crisp vegetables in a savory soy-ginger sauce. This Filipino recipe, ready in about 30 minutes, pairs Rice noodles, Shrimp, Bean sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 360 cal/serving

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Ingredients

8 oz Rice noodles
12 oz Shrimp
2 cups Bean sprouts
1 cup Carrots
1/4 cup Green onions
2 cloves Garlic
3 tbsp Soy sauce
1 tbsp Oyster sauce
1 tsp Sesame oil
2 tbsp Vegetable oil

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes, then drain. In a wok, heat 2 tbsp vegetable oil over medium-high heat. Add 2 minced garlic cloves and stir for 30 seconds until fragrant.
Step 2: Add 12 oz shrimp and cook for 2 minutes until pink. Push shrimp to the side, add 1 cup julienned carrots and 2 cups bean sprouts. Stir-fry for 3 minutes until vegetables are crisp-tender.
Step 3: Add drained noodles, 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil. Toss for 2 minutes until noodles are coated and heated through.