In a heatproof bowl, combine 2 tablespoons of curry paste, 3 minced garlic cloves, 1 tablespoon of grated ginger, and a handful of finely chopped parsley. Add 2 tablespoons of tahini and 3 tablespoons of soy sauce. Heat 2 tablespoons of hot oil in a small pan over medium heat until shimmering, then carefully pour it over the mixture and stir until smooth and fragrant.

Bring a pot of salted water to a boil and add your choice of noodles. Cook according to the package instructions, typically 5–7 minutes. In the last 2 minutes of cooking, add in 1 chopped bok choy. Reserve about 1 cup of the cooking water, then drain everything and set aside.

In the same boiling water, cook your gyoza according to the package instructions, about 5–7 minutes, until they float and are tender. Use a slotted spoon to remove the dumplings and set aside.

Gradually whisk the reserved noodle cooking water into the flavor base until you achieve a smooth broth and adjust seasoning with salt or chili flakes.

In individual bowls, divide the cooked noodles, bok choy, and gyoza. Pour the hot broth over each bowl. Garnish with sliced scallions, sesame seeds, and chili oil, served alongside lime wedges and torn nori.