In a heatproof bowl, mix together the curry paste, minced garlic, grated ginger, tahini, and soy sauce until combined. Heat hot oil and pour over mixture, stir to create a smooth flavor base.

Bring a large pot of water to a boil and cook noodles according to package instructions; typically 4-6 minutes. In the last 2 minutes, add the bok choy to blanch until tender. Drain and reserve 1 cup of cooking water.

Prepare gyoza following package directions, which usually take 5-7 minutes. Drain and set aside.

Whisk reserved cooking water into the flavor base to form a broth. Adjust seasoning and bring to a simmer over medium heat. Divide cooked noodles, bok choy, and gyoza into serving bowls.

Ladle hot broth over ingredients in each bowl. Garnish with scallions, sesame seeds, chili oil, and lime wedges. Optionally add seaweed before serving hot.