In a large bowl, combine shrimp, pork, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil and black pepper.*
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp-pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.*
Cook noodles according to package instructions; set aside.
Heat sesame oil and canola oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, rice wine vinegar, and soy sauce. Bring to a boil; reduce heat and simmer. Stir in bok choy and green onions.
Stir in wontons until cooked through, about 2-4 minutes.
Serve immediately with noodles, garnished with corn and sesame seeds, if desired.
