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Bring a large pot of salted water to the boil. Add the rice vermicelli and cook until the noodles are tender, about 2 minutes. They don’t have to be completely cooked through as they will be stir-fried. 2. Place the crumbled tempeh into a medium bowl and add the soy sauce, sesame oil and season with ½ teaspoon of salt and a big pinch of black pepper. Toss to combine. 3. Heat a wok or large skillet on medium high until it’s very hot and smoking. Drizzle with 1 to 2 tablespoons of oil and add the garlic, ginger and white parts of the scallions. Toss until fragrant, about 30 seconds. 4. Add the tempeh and cook, tossing often, until it starts to char and stick to the pan, 3 to 4 minutes. 5. Next, toss in the cabbage and chili and toss until the cabbage has just softened, 2 to 3 minutes. 6. Finally, add the noodles, black vinegar, soy sauce and sesame oil and toss until the noodles are well coated and are completely cooked through. If you like more of a smoky flavor, let it cook undisturbed for 1 to 2 minutes so the bottom of the noodles chars (this is optional). Turn off the heat and add the green parts of the scallions. Taste and season with more salt and pepper if needed. Serve immediately.