Begin by boiling a pot of water over high heat. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, approximately 3–5 minutes. Drain and rinse under cold water to stop cooking.

While the noodles cook, prepare the vegetables by thinly slicing the carrots, bell peppers, cucumber, and green onions into bite-sized pieces.

In a large mixing bowl, combine the carrots, bell peppers, cucumber, and green onions with bean sprouts, cilantro, and mint. Toss gently to distribute.

Add the cooled rice vermicelli noodles to the vegetable mixture and toss until combined.

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

Pour the dressing over the salad mixture and gently toss to ensure even coating.

Transfer to a serving platter and sprinkle with crushed peanuts if using. Serve chilled.