Season the ground pork with a little seasoning powder, sugar, chopped onion, and garlic. Finely chop the soaked wood ear mushrooms and mix them in. Use wonton noodles to wrap the pork mixture into wontons.

Clean all the seafood. Cut the scallops in half. Boil the seafood briefly, then remove and drain.

After boiling the chicken wings, remove them and use the chicken broth as your soup base. Marinate the chicken wings with 1 tablespoon oyster sauce, sesame oil, and garlic until well absorbed. Fry the wings once, then fry a second time until golden brown and crispy.

Bring the broth to a boil. In a bowl, mix 1 tablespoon peanut butter, 2 tablespoons soy sauce, seasoning powder, sugar, and 1 tablespoon ginger powder. Stir well and add this mixture to the broth. Adjust seasoning to taste. When the broth boils, add the mushrooms. Boil the noodles and place them in serving bowls.

Top each bowl with fried chicken, wontons, and seafood. Sprinkle with green onions, cilantro, fried onions, and pepper. Serve hot with the broth.