In a small pot, combine chicken broth, ginger slice, and Shaoxing wine. Heat over medium-high until boiling, then add soy sauce, white pepper, and sugar. Reduce heat and simmer for 10 minutes.

Bring salted water to a boil and blanch choy sum for 40-50 seconds until tender. Remove with a slotted spoon and set aside.

In the same boiling water, cook thin egg noodles according to package instructions for about 3-4 minutes. Drain and place in a serving bowl.

Bring water back to a boil and cook wontons until they float, about 3-4 minutes, then an additional 1-2 minutes. Drain and add to the bowl with noodles.

Pour hot broth over the noodles and wontons. Drizzle with sesame oil, add choy sum, and top with fried shallots and green onions.