How to make it
Add the ground pork, minced ginger, shallots, ½ Tbsp. of the Lee Kum Kee Panda Brand Cooking Soy Sauce, 1 Tbsp. of shaoxing wine, salt, and 1 Tbsp. of the Lee Kum Kee Pure Sesame Oil to a bowl. Mash the ingredients together until everything is evenly combined.
Place a wonton wrapper in the center of the cutting board. Spoon about 2 tsp. of the pork filling into the center of the wrapper. Brush the edges of the wrapper with water. Fold the bottom half up to the top half and press the two sides together. Wet the bottom edges of the wrapper then pinch them together so that it forms an upside down “U” shape. Repeat these steps to assemble the remaining wontons.
To cook the wontons, bring a large pot of water to a boil. Add the wontons to the pot and cook them for about 4 minutes or until they float to the top. Remove them from the pot with a slotted spoon and set them aside. To make the broth, add the chicken broth, garlic cloves, granulated sugar, the remaining ½ Tbsp. of the Lee Kum Kee Panda Brand Cooking Soy Sauce, the remaining 1 ½ Tbsp. of shaoxing wine, and the remaining ¼ tsp. of Lee Kum Kee Pure Sesame Oil to a large pot.
Cover the pot and heat it over high heat and bring it to a boil. Lower the heat and simmer the broth for 10 minutes. In the last two minutes of simmering, add in the bok choy and allow it to cook. (Optional) you could choose to add the bok choy to the divided soup instead, after everything is served depending on your preference.
Divide the cooked egg noodles between two bowls. Add some of the wontons and bok choy to each bowl then ladle the broth over top. Garnish with sliced green onions and enjoy!