Season quail with salt. Mix together vinegar, lime juice, garlic, coriander seeds, and red pepper flakes. Soak legs for 1 hour.
Start campfire or grill until low temperature can be achieved. Smoke legs over the for 5-10 minutes. Internal temperature should be 150 - 160 degrees F. Let legs cool.
Increase fuel on fire or utilize a gas camp stove. In a heavy bottom pan, heat oil for frying to 325 degrees. Be careful not to over heat.
Coat legs in rice flour. Fry in oil for 1-2 minutes. Remove from oil and cool on a rack or paper towel.
While the quail legs are cooling, start the water boiling in a new pot. Cook noodles for 6-8 minutes. Drain and immediately toss with 2 tbsp oil. Insure the noodles are evenly coated so, they do not stick together. Mix in ginger.
In a frying pan or wok, heat the remaining 2 tbsp of oil. Add onion and scallions. Cook for 2-3 minutes. Then, remove from pan and add to noodles. In the same pan, add the remaining 1 tbsp of oil. Saute cabbage and carrot until tender, about 2-4 minutes.
Reduce heat on the stove and return the noodle mixture to the pan. Add soy sauce, chilis and brine from Fresno chilis. Gently reheat.
Divide the noddle mixture between plates. Top with 2-3 quail legs. Garnish with seseame seeds.
