Boil a kettle and pour over the rice noodles in a large bowl. Let sit for 3 minutes and then drain and rinse with cold water. Set aside.
Heat 1 tbsp sesame oil (or another oil suitable for high heat) in a large wok. Add the ginger, garlic and chilli and cook for 2 minutes.
Slice your tempeh. Add to the pan and cook for another 3 minutes, until lightly golden.
Add the red cabbage, pepper, whites of the spring onion and carrot. Cook for another 3-5 minutes until the veggies are just starting to soften.
Meanwhile, whisk together the ingredients for the sauce in a small bowl.
Add the noodles, beansprouts and sauce to the pan and toss well to coat evenly in the sauce. Season if desired, but the sauce has plenty of salt in it already so I tend not to. Cook for 2 minutes until heated through.
Serve sprinkled with the greens of the spring onion, coriander, cashews and lime wedges.