Begin by bringing a large pot of water to a boil. Once boiling, add rice vermicelli noodles and cook according to package instructions, usually about 3-5 minutes, until they are tender but still firm. After cooking, drain the noodles in a colander and rinse them under cold water.

While the noodles are cooling, wash and thinly slice your vegetables. Use a sharp knife to julienne the shredded carrots, bell peppers, and cucumber. Chop the green onions into small pieces.

In a spacious mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, and bean sprouts. Add the freshly chopped cilantro, mint leaves, and green onions. Mix gently to combine.

Once the rice vermicelli noodles have cooled completely, add them to the vegetable mixture in the bowl. Gently toss everything together.

In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce. Stir until fully combined and smooth.

Pour the prepared spicy ginger dressing over the salad mixture in the large bowl. Toss thoroughly to ensure each bite is coated.

Carefully transfer the dressed salad onto a large serving platter. If desired, top with a sprinkle of crushed peanuts. Serve immediately.