Begin by bringing a pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to package instructions, usually around 3-5 minutes, until tender but firm. Drain and rinse under cold water.

While the noodles are cooking, prepare the fresh vegetables. Thinly slice the carrots, bell peppers, and cucumber. Chop the green onions and rinse the bean sprouts.

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

Add the cooled rice vermicelli noodles to the bowl of mixed vegetables. Toss to ensure everything is well integrated.

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

Pour the dressing over the salad mixture, tossing gently to coat all the ingredients evenly in the dressing.

Transfer to a serving platter. If desired, sprinkle crushed peanuts on top. Serve immediately or refrigerate briefly to enhance flavors before serving.