Stir-Fried Pancit Canton with Cabbage and Shrimp

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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 noodle stir-fry featuring tender egg noodles, crisp cabbage, and succulent shrimp tossed in a savory soy-garlic sauce. This Filipino-inspired noodle recipe, ready in about 25 minutes, pairs pancit canton noodles, shrimp, peeled and deveined, green cabbage, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

8 oz pancit canton noodles
8 oz shrimp, peeled and deveined
2 cups green cabbage, sliced thin
1 medium carrot, julienned
4 garlic cloves, minced
3 tbsp soy sauce
1 tbsp fish sauce
2 tbsp vegetable oil
1/2 tsp black pepper
2 tbsp green onions, sliced

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Instructions

Step 1: Bring a large pot of water to a boil and add 8 oz pancit canton noodles; cook for 4 minutes until just tender, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 3: Add 8 oz peeled and deveined shrimp to the wok and stir-fry for 2-3 minutes until shrimp turn pink and are cooked through.
Step 4: Toss in 2 cups thinly sliced green cabbage and 1 medium julienned carrot, stir-frying for 2 minutes until vegetables are crisp-tender.
Step 5: Return the drained noodles to the wok and pour in 3 tbsp soy sauce and 1 tbsp fish sauce. Stir well to combine and cook for an additional 2 minutes until noodles absorb the sauce.
Step 6: Season with 1/2 tsp black pepper and sprinkle 2 tbsp sliced green onions on top before serving warm.