In a pot, saute garlic and onion until the onions are soft. Add in the chicken and saute for 2 minutes. Pour water and bring to a boil. Add in the bouillon cube and simmer for 45 minutes.
Remove the chicken from the broth and set aside. You can store the chicken in the fridge for other use or you can debone the chicken and use it as garnishing.
While the broth is boiling, add in the wontons one by one and cook for another 5 minutes or until the wontons are cooked through.
Prepare the noodles and cook according to package direction. Drain the egg noodles and divide equally into serving bowls. Top with chopped pechay baguio divided equally into bowls. Divide also the wontons equally on each bowl.
Pour the hot broth on each bowl and garnish with spring onions and fried garlic. Season with sesame oil, soy sauce and chili garlic oil if desired.