Cut bok choy into separate leaves and stems. Slice stems into quarters and leaves into 4cm pieces. Peel and slice carrot into 5mm thick pieces, then cut into 1cm widths.

Heat half of the sesame oil in a pan and spread the noodles. Press down with a spatula and cook over medium heat for 2–3 minutes until crispy. Cover and steam for 1 minute. Flip and repeat until golden brown. Remove from pan.

Add remaining sesame oil to the pan and heat. Stir-fry the seafood mix over medium heat until softened.

Add carrot, bok choy, and quail eggs to the pan. Stir-fry until coated in oil. Add seasoning ingredients and mix well. Cover and simmer on low heat for 2 minutes. Add cornstarch mixture and stir until thickened.