In a food processor, combine pork, prawns, sugar, cornflour, soy sauce, chicken stock, ginger, spring onions and garlic and blend into a paste.
Place a wonton wrapper on a clean work surface and place 1 teaspoon of the filling in the centre. In a small bowl, combine 1 teaspoon cornflour with 2 tablespoons water. Brush the edges of the wrapper with this mixture, then fold the wrapper in two to form a half moon and pinch shut the edges. Repeat with remaining stuffing and wrappers.
Bring a large pot of water to the boil and cook rice noodles according to packet directions. Drain and divide among 4 bowls.
Meanwhile, bring the chicken stock to a simmer. Add the wontons and cook until they float to the surface. Cook one minute more then remove with a slotted spoon and divide among the bowls.
Fill the bowls with chicken stock, sprinkle with spring onions and drizzle with sesame oil. Dig in!