Start by boiling water in a medium pot over high heat. Once boiling, cook the rice vermicelli noodles according to package instructions, around 3-4 minutes, until tender but firm. Drain and rinse under cold water.

Slice the shredded carrots, bell peppers, cucumber, and green onions into thin strips.

Combine the shredded carrots, bell peppers, cucumber, bean sprouts, fresh cilantro, mint leaves, and green onions in a large mixing bowl, and gently toss together.

Add the cooled noodles to the vegetable mixture and gently toss using tongs to avoid breaking the noodles.

In a small 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 toss thoroughly using tongs.

Transfer to a serving platter, sprinkle with crushed peanuts if desired, and chill for 15 minutes before serving.