Heat vegetable oil in a pan. Sequentially add and sauté the sausage, cabbage, carrot, mushrooms, and quail eggs. Add the spices and continue to sauté. Add water, chicken broth, oyster sauce, soy sauce, and oyster sauce. When the vegetables soften, mix 2 tablespoons of water with the corn starch and add it to the vegetables. When it thickens, season with salt and pepper and remove from heat. In a separate pan, add sesame oil. Spread the pre-cooked noodles in the pan. Beat the egg and pour it over the noodles. Once the bottom is crispy, flip it over and place it on top of the vegetable mixture with the crispy side up. Garnish with green onions and serve. Enjoy!