Directions

1. Prepare the Flavor Base

In a large heat-proof bowl, combine the curry paste, garlic, ginger, parsley, tahini, and soy sauce. Heat the oil in a small pan until it shimmers, then carefully pour it over the mixture. Stir until smooth and aromatic.

2. Cook the Noodles and Bok Choy

Boil the noodles in a large pot according to the package instructions. In the last 2 minutes of boiling, add the bok choy to blanch. Using tongs or a slotted spoon, remove the noodles and bok choy and set them aside. Save the cooking water.

3. Cook the Gyoza Dumplings

In the same boiling water or a separate pot, cook the dumplings for 5–7 minutes or as directed on the package. Drain and set aside.

4. Make the Soup Broth

Gradually whisk the reserved noodle water into the flavor base to create a rich broth. Season with additional salt or chili powder to taste. Divide the noodles, bok choy, and dumplings into serving bowls and pour the broth over them.

5. Garnish and Serve

Top each bowl with sliced scallions, sesame seeds, and a drizzle of chili oil or a sprinkle of chili flakes. Add lemon wedges and nori sheets if desired. Serve hot and enjoy immediately.