Bring a pot of water to a rolling boil over high heat. Add rice vermicelli noodles and cook according to package directions, usually 3-5 minutes, until tender yet firm. Once cooked, drain and rinse with cold water.

Wash and thinly slice carrots, bell peppers, cucumber, and green onions. Set aside in a large mixing bowl.

In the bowl with sliced vegetables, add shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint leaves, and green onions. Gently fold together.

Once the noodles have cooled, add them to the vegetable bowl. Toss together to evenly distribute the noodles.

In a small mixing bowl, whisk together grated ginger, soy sauce, rice vinegar, honey or agave, sesame oil, and chili sauce. Adjust seasoning as needed.

Pour the spicy ginger dressing over the salad and toss until everything is coated.

Serve in a large platter or individual bowls, topping with crushed peanuts if desired. Enjoy immediately or chill briefly.