In a medium pot, combine 4 cups of chicken broth with 2 slices of fresh ginger and 2 tablespoons of Shaoxing wine. Bring it to a gentle boil, then add 2 tablespoons of light soy sauce, a pinch of white pepper, and 1 teaspoon of sugar. Let it simmer for about 10 minutes.

In a separate pot, bring 4 cups of water to a boil, add a pinch of salt and 1 teaspoon of oil. Blanch 1 cup of choy sum for 40-50 seconds.

In the same pot, return the water to a boil and add 8 ounces of thin egg noodles. Cook for 2-3 minutes until al dente, then drain.

In a small pot, bring water to a boil and gently add your wontons, cooking until they float, around 3-4 minutes. Let them simmer for an additional 1-2 minutes.

Pour the hot broth over the cooked noodles in the serving bowl, add wontons, drizzle with 1 teaspoon of sesame oil, and stir gently.

Garnish with slices of char siu pork and blanched choy sum. Sprinkle fried shallots and sliced green onions on top, and serve immediately.