Noodle Wok with Pork Neck and Quail Eggs

Cook Mie noodles in hot water for about 10 minutes and drain. Clean and wash the pork neck, pat dry with kitchen paper, cut into strips and marinate with sweet soy sauce (6 tbsp), light soy sauce (6 tbsp) and rice wine (2 tbsp) for approx. 4–5 hours. Peel and finely dice the onion, clove of garlic and ginger. Boil the quail eggs for about 5 minutes, rinse and carefully peel off. Roll the quail eggs in soy sauce, flour and breadcrumbs and fry briefly in the hot peanut oil (½ cup) in the wok and take them out again. Scoop the oil out of the wok except for 1 - 2 tablespoons, drain the marinated meat well and fry in the wok in portions. Add half the marinade and simmer / stew everything for about 6 - 8 minutes. Add / fold in the remaining marinade, quail eggs and pasta. Heat everything briefly and serve garnished with parsley or coriander.