20-Min Pancit Canton with Crispy Noodles
Filipino stir-fried egg noodles loaded with crispy edges, fresh vegetables, and a savory soy-garlic finish. Ready in 20 minutes with just one skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 312
- Protein
- 8g
Ingredients
- 12 oz dried egg noodles (pancit canton)
- 3 tbsp neutral oil
- 4 cloves garlic, minced
- 2 medium carrots, cut into thin matchsticks
- 3 cups cabbage, sliced into 1/4-inch ribbons
- 3 tbsp soy sauce
- 4 stalks scallions, chopped, plus extra for garnish
Instructions
- 1
Boil noodles in salted water until just tender, about 4 minutes. Drain well.
- 2
Heat oil in a large skillet over medium-high until it shimmers. Add garlic and cook 30 seconds until fragrant.
- 3
Add carrots and cabbage. Stir-fry for 3 minutes until vegetables start to soften and edges brown.
- 4
Add the noodles and soy sauce. Toss constantly for 2 minutes until noodles are coated and crispy edges form.
- 5
Fold in most of the scallions. Serve immediately, garnish with remaining scallions and extra soy sauce if desired.
Tools you’ll need
- large skillet or wok (12-inch)
- pot for boiling
- wooden spoon or spatula
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