Bring a pot of water to a rolling boil, then add the rice vermicelli noodles and cook according to package instructions, usually about 3–5 minutes. Drain and rinse under cold water to prevent sticking.

While the noodles are cooling, slice the carrots, bell peppers, and cucumber into matchstick pieces. Slice the green onions and arrange the chopped vegetables on a cutting board.

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

Gently toss the cooled vermicelli noodles into the vegetable mixture using hands or tongs.

In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce to create the dressing.

Pour the spicy ginger dressing over the noodle and vegetable mixture, tossing gently to coat.

Transfer the salad to a serving platter or individual bowls. Optionally sprinkle with crushed peanuts and serve immediately.