Ingredients:

1. **For the Noodles:**

   - Egg noodles (available at Asian grocery stores)

   - A few leaves of bok choy or other greens, washed

   - Light soy sauce

   - Sesame oil

   - Oyster sauce (optional)

   - Chopped scallions or cilantro for garnish

2. **For the Wantons:**

   - Wonton wrappers

   - 200g minced pork (or a mix of pork and shrimp)

   - 1 tsp soy sauce

   - 1 tsp sesame oil

   - Pinch of salt and white pepper

   - Chopped scallions

   - A dash of Shaoxing wine (optional)

3. **For the Soup (if making soup version):**

   - Chicken or pork broth

   - Salt and white pepper to taste

 Instructions:

1. **Prepare the Wantons:**

   - In a mixing bowl, combine minced pork, soy sauce, sesame oil, salt, white pepper, scallions, and Shaoxing wine.

   - Mix well until the filling becomes a bit sticky.

   - Place a small amount of filling in the center of a wonton wrapper.

   - Fold the wrapper, sealing the edges to form the wonton. There are various ways to fold wontons, ranging from simple triangles to more intricate methods.

   - Repeat until all filling is used.

2. **Cooking:**

   - Boil water in a large pot.

   - Cook the wontons in boiling water until they float to the top and are fully cooked (usually 3-5 minutes).

   - Remove with a slotted spoon and set aside.

   - In the same pot of boiling water, blanch the bok choy briefly, then remove and set aside.

   - Cook the egg noodles according to package instructions, usually for just a few minutes until al dente. Drain.

3. **Assembling:**

   - **For Soup Version:** Place noodles in a bowl, add cooked wontons and bok choy. Pour hot broth over and garnish with scallions or cilantro. Adjust seasoning as needed.

   - **For Dry Version:** Toss the drained noodles with light soy sauce, sesame oil, and optional oyster sauce. Place in a bowl, top with cooked wontons and bok choy, and garnish.

Serve immediately and enjoy your homemade wanton noodles! This recipe can be modified based on regional and personal preferences. For instance, in some places, char siu (barbecued pork) slices are added as a topping, or chili paste might be used for extra kick in the dry version.