Combine shrimp, garlic powder, a sprinkle of salt and ground black pepper. Toss to coat the shrimp. Let is stay for at least 10 minutes.
Heat a wok and pour-in 2 tablespoons of cooking oil.
Once the oil gets hot, pan-fry the shrimp for 1 minute per side. Remove the shrimp and put in a clean plate. Set aside.
Add the remaining cooking oil. Once the oil gets hot, stir-fry the bell peppers for 2 minutes.
Put-in the bok choy and Napa cabbage. Continue to stir fry for 2 minutes. remove the veggies form the wok and place in a plate. Set aside.
Using the same wok, pour-in the chicken broth. Add the oyster sauce. Stir and let boil.
Put-in the flour stiucks or pancit canton noodles. Let the noodles absorb the liquid. Toss the noodles after every minute so that all the noodles can absorb the same amount of liquid.
Once the noodles completely absorb the chicken broth, put-in the stir-fried veggies. Toss and continue to cook for 2 minutes.
Add the cooked shimp. Toss and cook for 2 to 3 minutes. Add salt and pepper if needed.
Transfer the shrimp Pancit Canton in a serving plate.
Serve. Share and enjoy!