Fry off the garlic, pak choy and mushrooms in some oil for 5 minutes
Add the red Thai curry paste and stir to combine, then add 300ml stock and the cream
Bring to a boil, season to taste, then lower the heat to a simmer and cover with a lid
Add oil to a separate pan and fry the gyoza for 3-4 minutes over medium heat until the bottoms are crispy
Pour a small amount of stock into the gyoza pan and cover with a lid, cook for 5 minutes or until most of the liquid has dissolved
Add noodles to the soup and cook according to packet instructions
Serve the soup with noodles, top with gyoza, sesame seeds and chilli oil, then enjoy
