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Place the cucumber on a wooden chopping board. Smash it gently along its length using a heavy pestle or rolling pin until it splits open. Slice diagonally into 3–4cm pieces and transfer to a medium bowl. Sprinkle with a pinch of salt and set aside for 15 minutes, then drain off any excess liquid.
Heat a glug of sesame oil in a pan over medium heat. Once hot, add the tempeh in a single layer and cook undisturbed for 3–4 minutes until crispy and golden. Flip and cook the remaining sides until golden all over. Set aside.
Cook the vermicelli noodles according to the packet instructions. Drain and set aside.
Combine all the dressing ingredients in a small bowl or jar and whisk well until smooth. Taste and adjust seasoning.
To assemble, add the noodles, drained cucumber, edamame, tempeh, spring onions and mint to a large bowl. Pour over the dressing and toss until well coated. Divide between two bowls and serve immediately.