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Garlic Butter Shrimp Pancit Canton

Stir-fried noodles with sauteed shrimp with garlic and butter.
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Cuisine: Filipino
Keyword: butter garlic shrimp, garlic shrimp, pancit canton
Servings: 5 people
Calories: 600kcal
Author: Vanjo Merano


  • 10 shrimp cleaned
  • 1 egg fried
  • 1 Knorr Shrimp Cube
  • 21 ounces pancit canton flour noodles
  • 4 cups water
  • 2 cups cabbage shredded
  • ½ lemon
  • 1 head garlic minced
  • 1 onion sliced
  • 4 Tablespoons soy sauce
  • 5 Tablespoons oyster sauce
  • 1 cup green onion chopped
  • ¼ cup butter
  • 2 Tablespoons cooking oil
  • Salt and ground black pepper to taste


  • Melt butter in a wok. Add cooking oil.
  • Put the garlic in the wok. Stir-fry until it turns light brown.
  • Add shrimp. Cook each side for 1 minute.
  • Squeeze the lemon over the shrimp. Cover the wok. Continue cooking for 1 minute. Season with salt.
  • Remove the shrimp from the wok and place in a clean plate. Leave the juices in the wok.
  • Allow the juices to evaporate until you are only left with the fats (butter and oil mixture).
  • Sauté onion until it softens and then add soy sauce and water. Let it boil.
  • Add Knorr Shrimp cube. Stir.
  • Put the cabbage and carrot in the wok. Cook for 30 seconds.
  • Add the noodles. Gently toss while cooking. Cook until the noodles completely absorb the liquid.
  • Add oyster sauce and green onion. Season with ground black pepper. Toss until all ingredients are well distributed.
  • Arrange the pancit canton in a serving plate and then top with shrimp and fried egg.
  • Share. Serve and enjoy!



Calories: 600kcal | Carbohydrates: 89g | Protein: 22g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 3029mg | Potassium: 210mg | Fiber: 9g | Sugar: 14g | Vitamin A: 561IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 1mg