Begin by bringing a pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to package instructions, usually about 3–5 minutes until tender. Drain and rinse under cold water.

While the noodles cool, thinly slice the carrots, bell peppers, and cucumber into matchstick-sized pieces. Chop the green onions into small rounds.

In a large mixing bowl, add the shredded carrots, sliced bell peppers, cucumber, and bean sprouts. Toss in the fresh cilantro, mint leaves, and chopped green onions.

Add the cooled vermicelli noodles to the vegetable mixture and gently toss them together with the greens.

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

Pour the dressing over the tossed salad and mix thoroughly to coat each piece evenly.

Transfer the salad to a platter and sprinkle crushed peanuts on top if desired. Serve immediately or let chill in the fridge for 15 minutes.