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In a large heatproof bowl, combine curry paste, garlic, ginger, parsley, tahini, and soy sauce.
Heat the hot oil in a small pan until it shimmers, then carefully pour it over the mixture. Stir until smooth and aromatic.
Boil noodles in a large pot according to package instructions.
Add bok choy during the last 2 minutes to blanch.
Remove noodles and bok choy using tongs or a slotted spoon, reserving the cooking water.
In the same boiling water or a separate pot, cook the gyoza for 5–7 minutes or as directed on the package. Drain and set aside.
Gradually whisk the reserved noodle cooking water into the flavor base to create a rich broth. Adjust seasoning with salt or chili flakes as needed.
Divide noodles, bok choy, and gyoza among serving bowls. Pour the broth over them.
Top with scallions, sesame seeds, and a drizzle of chili oil or chili crisp. Add lime wedges and nori if desired.
Serve immediately while hot.