Begin by bringing a pot of water to a rolling boil. Once boiling, add rice vermicelli noodles and cook for 3-5 minutes. Drain, rinse under cold water, and cool completely.

Thinly slice the carrots, bell peppers, cucumber, and green onions. Place in a large mixing bowl.

Gently toss together the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.

Add the cooled noodles to the vegetable mixture and gently combine.

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

Drizzle the dressing over the salad and toss thoroughly.

Transfer to a serving platter or individual bowls. Garnish with crushed peanuts if desired. Chill before serving.