Begin by boiling a large pot of water over high heat. Add the rice vermicelli noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

Thinly slice the carrots, bell peppers, cucumber, and green onions into bite-sized pieces.

In a large mixing bowl, combine all vegetables: shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions. Toss gently.

Add the cooled noodles to the vegetable mixture and toss until evenly combined.

In a small mixing bowl, whisk together the ginger, soy sauce, rice vinegar, honey or agave, sesame oil, and chili sauce until well combined.

Pour the dressing over the salad and gently fold in until well coated.

Transfer to a serving platter and sprinkle with crushed peanuts, if desired. Serve chilled or at room temperature.