Stir-Fried Pancit Canton with Vegetables and Shrimp

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 developed and reviewed.

A savory Filipino stir-fried noodle dish featuring egg noodles tossed with shrimp, cabbage, carrots, and a flavorful soy-sesame sauce. This Filipino-inspired noodle recipe, ready in about 30 minutes, pairs pancit canton egg noodles, shrimp, peeled and deveined, cabbage, shredded 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: 15 min Cook: 15 min Serves 4 Filipino cuisine 320 cal/serving

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Ingredients

8 oz pancit canton egg noodles
8 oz shrimp, peeled and deveined
1 cup cabbage, shredded
1 medium carrot, julienned
3 garlic cloves, minced
1 small onion, thinly sliced
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
1/2 cup water
2 stalks green onions, chopped
1/4 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz pancit canton egg noodles for 3 minutes until just tender. Drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 1 small thinly sliced onion, sautéing for 2 minutes until fragrant and translucent.
Step 3: Add 8 oz peeled and deveined shrimp and cook for 2-3 minutes until pink and opaque. Add 1 cup shredded cabbage and 1 julienned medium carrot, stir-frying for 2 minutes until slightly tender.
Step 4: Pour in 3 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 cup water, and 1 tsp sesame oil. Toss in the cooked noodles and stir-fry everything together for 2 minutes until the sauce thickens and coats the noodles.
Step 5: Season with 1/4 tsp black pepper and garnish with 2 chopped green onions. Serve hot with lemon wedges for squeezing.