Remove the heads, shell and devein the shrimps. Place in a bowl, sprinkle lightly with salt and pepper.
Heat one tablespoon oil in a wok or frying pan. Over medium heat, saute the garlic and onion until softened and aromatic, about two minutes.
Turn up the heat. Add the bell pepper, carrot, cabbage and mushrooms. Sprinkle with salt and pepper. Stir fry until the vegetables are cooked but still lightly crisp, about two minutes. Scoop out the vegetables and transfer to a plate.
Pour in another tablespoon of oil into the wok or frying pan and heat.
Stir fry the seasoned shrimps taking care not to overcook them. Depending on their size, this can take anywhere from a mere thirty seconds to a minute and a half. Scoop out the shrimps and transfer to a plate.
Pour the last tablespoon of oil into the wok or frying pan. Swirl the pan around to allow the oil to coat the sides too.
Dump the noodles in the hot oil and, working fast, stir fry to coat every strand with oil. This will prevent them from turning soggy.
Pour the soy sauce, oyster sauce and hoisin sauce over the noodles. Stir fry until the noodles are evenly colored.
Add the vegetables and quail eggs to the noodles and stir fry until everything is heated through.
Turn off the heat. Drizzle in the sesame seed oil and toss.
Taste the stir fried noodles and vegetables. Adjust the seasonings if needed.
Scatter the cooked shrimps over the stir fried vegetables and noodles.
Serve the shrimp chow mein at once.