In a medium bowl, combine the curry paste, minced garlic, grated ginger, parsley, tahini, and soy sauce. Heat the hot oil until shimmering, then pour it over the mixture. Stir until everything is smooth and well-combined.

Bring a pot of water to a boil and cook the noodles according to the package instructions. Add the bok choy in the last 2 minutes of cooking. Once done, reserve some of the cooking water and drain the rest.

In the same pot or a separate boiling water, cook the gyoza according to the package directions, typically about 5–7 minutes. Drain well.

Whisk the reserved noodle cooking water into the flavor base you prepared to create a delicious broth. Taste and adjust seasoning with additional soy sauce if needed.

In serving bowls, divide the cooked noodles, bok choy, and gyoza. Pour the hot broth over the top, and garnish with scallions, sesame seeds, chili oil, lime wedges, and nori. Serve steaming hot!