Bring to a boil 1c of water, garlic, ginger, onion, sugar, and soy sauce. Add mushroom tops and reduce liquid down by half (cook until half the liquid has evaporated out). Remove the mushroom tops set aside, Keep liquid warm.
In a non-stick pan on medium heat sear vegan chicken in 1/2T canola oil until golden brown and cook until firm. Pull from the pan and slice on cutting board.
Whisk vegan eggs with cold water as directed on manufacturers instructions.
Add remaining canola oil to the non-stick pan on med-high heat. Return sliced mock chicken and mushroom tops to sauté pan. Spoon approximately 2 tablespoons of egg mixture over each chicken* thigh. Evenly distribute the scallions over top of eggs. Cover loosely with lid for approximately 1-2minutes or until eggs have set.
Drizzle seasoned liquid over top of rice noodles. Add mock chicken and drizzle seasoning liquid over top. Add mushrooms and garnish with sesame seeds. Serve.