Melt a tablespoon margarine in a saucepan. Saute garlic until brown, then add onions and pork.
Continue to saute for 3 more minutes.
Pour in water and season with salt, pepper and soy sauce.
Cover pan and let simmer for 10 minutes. When pork is tender, add carrots, peas and quail eggs.
Thicken sauce with cornstarch and let it cook for 2 minutes more. Set aside.
With 3 tablespoon of margarine, fry canton noodles until golden brown.
Drain and arrange the noodles in a platter. Then pour pork mixture over fried noodles.
Serve hot. Good for 5 persons.