Cook the gluten-free spaghetti or linguini according to package directions until just tender. Drain, rinse briefly with cool water to prevent sticking, and toss with a small amount of oil. Set aside.

In a small bowl, whisk together the Marukan Organic Rice Vinegar, tamari, toasted sesame oil, and chili garlic sauce. Set aside.

Heat one tablespoon of the avocado oil in a wok or large skillet over medium-high heat until hot. Add the sliced onion, ginger, and garlic and stir-fry until fragrant and softened, about two to three minutes. Transfer to a bowl.

Add another tablespoon of oil to the skillet and cook the mushrooms until golden and their moisture has evaporated, about four to five minutes.

Add the remaining tablespoon of vegetable oil, the cooked noodles, bok choy, and the onion mixture back to the skillet. Pour in the sauce and toss gently until everything is evenly coated and heated through.

Remove from heat, garnish with green onions and sesame seeds, and chili crisp if desired, and serve immediately.