Begin by bringing a pot of water to a rapid boil. Once boiling, add the rice vermicelli noodles and cook according to package instructions, typically 3-5 minutes.

While the noodles cool, slice the carrots into thin matchsticks, julienne the bell peppers, chop the cucumber into bite-sized pieces, and chop the green onions.

In a large mixing bowl, combine the shredded carrots, bell peppers, cucumber, and bean sprouts. Fold in the cilantro, mint, and green onions.

Add the cooled noodles to the mixed vegetables and toss gently to combine.

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

Pour the dressing over the salad and toss to coat all ingredients.

Transfer the salad to a serving platter and sprinkle with crushed peanuts, if desired.