Cook the noodles by bringing a large pot of water to a boil, adding the rice vermicelli noodles, and cooking for 3-5 minutes until tender; drain and rinse under cold water.

Prepare the vegetables by thinly slicing the carrots, bell peppers, cucumber, and green onions, then arrange on a platter.

Combine the salad ingredients in a large mixing bowl, tossing together the shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.

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

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

Drizzle the spicy ginger dressing over the salad and toss to coat all ingredients evenly.

Serve the salad in individual bowls or on a platter, garnished with crushed peanuts or sunflower seeds, and enjoy chilled.