In a large heatproof bowl, combine the curry paste, minced garlic, grated ginger, finely chopped parsley, tahini, and soy sauce. Heat the hot oil until shimmering, then pour it over the mixture and stir until smooth.

Bring a pot of water to a boil and add the noodles, cooking for 4–6 minutes. Two minutes before draining, add the bok choy.

In the same pot, bring the reserved noodle cooking water back to a boil and gently add the gyoza, cooking for 5–7 minutes until tender.

Whisk the reserved noodle cooking water into the flavor base to achieve the desired broth consistency. Divide the cooked noodles, bok choy, and gyoza into serving bowls, then pour the broth over each.

Sprinkle with sliced scallions and sesame seeds, drizzle with chili oil, and serve with lime wedges.