Begin by bringing a large pot of water to a boil. Add in the rice vermicelli noodles and cook according to package directions, about 3-4 minutes. Drain and rinse under cold water.

While the noodles cool, thinly slice the carrots, bell peppers, cucumber, and green onions. Gather all sliced vegetables together.

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

Once the noodles have cooled, add them to the vegetable mixture. Gently combine, ensuring even distribution of noodles without breaking them apart.

In a separate bowl, whisk together fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce until smooth.

Drizzle the dressing over the salad mixture and toss thoroughly to coat all components with dressing.

Transfer the salad to a serving platter or bowls. Garnish with crushed peanuts if desired, and serve chilled.