Boil water in a large pot. Add in the pancit canton and cook until softened. Drain and set aside.
Heat about two tablespoons of cooking oil in a wok over medium-high heat. Sauté the spam until all sides are crisp.
Add in the carrots and chicharo until the vegetables are cooked but still crisp when bitten, about 2-3 minutes.
Toss in the cooked pancit canton and pour the oyster sauce all over. Stir continuously so the noodles won’t stick to the pan. Before turning off heat sprinkle in some sesame oil.
Remove from heat and arrange noodles on a platter. Top with blanched togue sprouts and sprinkle generously with toasted sesame seeds. Serve immediately.
0 servings