In a small saucepan, combine chicken broth, scallion whites, ginger, Shaoxing wine, soy sauce, white pepper, sugar, and sesame oil. Bring to a simmer over medium heat while you prep the rest of your ingredients.
In a large pot of boiling water, cook your fresh noodles for 30 seconds, then drain and transfer to your soup bowls. Bring the water back up to a boil and add your wontons (fresh or frozen) and cook over a low boil until they float. Drain and transfer on top of your noodles.
Add your bok choy to the same boiling water and blanch for 1 minute or until they are dark green and crisp. Drain and add along with your noodles and wontons.
Use a strainer to remove the aromatics from the broth and strain over the noodles, wontons, and bok choy. Garnish with chopped scallions and lots of chili oil.
