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Pour the chicken stock into a saucepan and add the ginger, garlic, star anise, 3 roughly chopped spring onions, rice wine, sesame oil, light soy, white pepper and a pinch of salt. Bring to the boil. Reduce the heat to low, cover and cook for 15 minutes for the flavours to infuse. Using a slotted spoon, remove the ginger, garlic, star anise and spring onions. Check the seasoning, adding salt and white pepper to taste.
Turn the heat up a little and add the wontons. Cover and cook for 5 minutes or until floating. Add the noodles and pack choy. Cover and cook for 4-5 minutes or until the noodles are al dente.
Finely chop the remaining spring onion. Divide the soup between two bowls, getting all the noodles, bok choy and wontons in each. Garnish with plenty of spring onions and chilli oil. Serve immediately.