In this particular case, the chef is referring to stopping the cooking process on the noodles by removing them from the boiling pasta water and shocking them in cold water.
Vermicelli won't stand up to this solely because of their cross-section. The thicker the noodle, the more likely this is to work.
For some noodles, you don't want to cook them at all: you just want to dip them in warm or hot water to get them warm. Most glass noodles are prepared that way. Shirataki noodles are just rinsed off in cool water and heated by the other ingredients in a dish.