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 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 2 minutes, stirring.
Take the pan off the heat 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.
Notes
Make it Your Own
You will notice that the noodles will soak up the sauce immediately. If you like your dish to be extra saucy, double the sauce.
Substitute or add any of the vegetables to this noodle bowl.
For a spicier noodle dish add an extra teaspoon of sriracha to the sauce.
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