Preheat the oven to 425 degrees.
Toss the bok choy, asparagus, mushrooms, red bell pepper, snow peas, onion, and garlic slices on a baking sheet. Drizzle with the sesame oil and vegetable oil then toss to coat evenly. Season with freshly cracked pepper, to taste.
Roast, stirring halfway through, until veggies are just tender, about 12-15 minutes. Remove from the oven and season with sea salt, to taste.
While the veggies are roasting, cook the pasta in salted water, per package instructions; drain pasta reserving 1/4 cup of the cooking water.
Meanwhile, combine soy sauce, rice vinegar, sesame oil, fresh ginger, and sriracha sauce; whisk until well mixed.
Pour the sauce over the drained pasta along with a bit of the cooking water then add the roasted veggies and toss to coat evenly.
Pour into a serving bowl and sprinkle toasted sesame seeds on top.
Serve immediately with soy sauce, sriracha, and chili oil on the side. Enjoy.