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In a medium bowl combine all of the sauce ingredients together and whisk.
Heat a large pan or wok over medium heat. Once hot, add the neutral oil and mushrooms. Saute for 3-5 minutes, or until the mushrooms let out their juices, stirring frequently.
Add the chickpeas to the pan and cook for 2 minutes.
Combine the cooked noodles and sauce and mix well. Cook for an additional 3 minutes, stirring.
Take the pan off the heat, drizzle with sesame oil and divide it into bowls. Garnish with sesame seeds, crushed red peppers, and chopped green onions.
Leftovers will last 2-3 days in the fridge. Garnish your noodles after you reheat them, not before.