Begin by bringing a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to package instructions, about 3-4 minutes. Drain and rinse under cold water.

Thinly slice the carrots, bell peppers, and cucumber into matchsticks, and chop the green onions.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, and bean sprouts. Add in chopped cilantro, mint, and green onions, tossing to mix.

Carefully add the cooled noodles to the vegetable mix and gently toss until combined.

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

Pour the dressing over the salad mixture and toss gently until all ingredients are coated.

Transfer to a serving platter, sprinkle with crushed peanuts if using, and serve immediately, or chill for 15 minutes before serving.