In a medium bowl, add the pork, shrimp, green onions, soy sauce, rice wine, ginger, salt and garlic. Mix until well combined. Cover and refrigerate for 30 minutes.
Working with a few wonton wrappers at a time, lay them out on a work surface and wet around the edges. Place about 2 teaspoons of filling in the middle and bring the edges together to make a triangle, making sure to push out any air pockets as you go. You can stop here, or make the more traditional curved wonton shape by moistening the lower corners and pulling them together with a pinch to close (it will look like a big tortellini). Place wontons 1 inch apart on a baking sheet. Refrigerate, uncovered, until ready to cook. (Wontons can be frozen at this point, in a single layer on a baking sheet. Once frozen, they should be transferred to a freezer bag. Cook them directly from the freezer; just add a minute or two to the cooking time.)
In a 4-quart saucepan, heat the sesame oil over medium heat. Add the garlic and ginger, and cook for 30 seconds, or until fragrant, being careful not to burn. Add the broth and soy sauce and bring to boil. Reduce heat to low and simmer for 10 minutes. Taste and season with salt, if necessary.
Meanwhile, bring a large pot of salted water to a boil. Place the egg noodles in the water and cook according to package directions. Remove from the water with a slotted spoon and divide among serving bowls. Add the bok choy to the water and cook for 1 to 2 minutes, or just until crisp-tender. Use slotted spoon to remove from water and divide among serving bowls. Bring water back to a low boil and drop about 10 wontons into the pot at a time and cook for 2 to 3 minutes, just until the filling is cooked through. Remove with slotted spoon and divide among bowls. Repeat with remaining wontons. Ladle broth into the serving bowls and serve with chili oil on the side, if desired.
