Place the sliced green chilli in a bowl and pour 2 cups of hot water over them. Leave it for 10 minutes and strain. Discard the water.

In a bowl, mix green chillies, salt, vinegar and sugar. Keep this aside.

In a large bowl, combine the chicken, prawn, soy sauce, oyster sauce, sugar and sesame oil. Use a blender or food processor and process this till fine.

Alternatively, you can purchase minced chicken and chopped up the prawns, if you do not have a food processor.

Add the cornflour, pepper and scallion. Mix well

Put a teaspoon of filling in the middle of a wonton wrapper, brush with some water on all edges.

Fold over to form a triangle, press to secure edges.

Place wontons on a plate and cover loosely with plastic wrap to prevent it from drying. Repeat with the remaining.

In a large pot, add 1 tablespoon of oil and saute garlic for 30 seconds.

Add the chicken broth and bring to a soft boil.

Add the wontons and cook them till the wontons start floating. Remove the wonton and distribute amongst the bowls.

Once the wontons are done, add 1/2 cup of water to the broth and bring it to a soft boil again.

Cook the noodles in the pot of broth according to the package instructions.

Add the bok choy to the pot and cook this for about 1 minute.

Ladle noodles and bok choy to bowls.

At this point, add some pepper to the broth and some salt if required. If the broth has evaporated significantly, you can add some water to the broth.

Lastly, drizzle some sesame oil to the broth and ladle the broth over the noodles and wonton.

Garnish with fried shallots and pickled green chillies.

Serve hot