Bring a pot of water to a boil. Cook the rice vermicelli noodles according to package instructions for about 3–5 minutes. Drain and rinse under cold water.

Chop the veggies: slice the carrots, julienne the bell peppers, and slice the cucumber and green onions.

In a large bowl, combine shredded carrots, sliced bell peppers, cucumber, and bean sprouts. Add cilantro, mint leaves, and green onions.

Add the cooled rice vermicelli noodles and gently toss to combine.

In a small bowl, whisk together fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce.

Pour the dressing over the salad and toss well to coat all ingredients.

Serve the salad chilled, with crushed peanuts or sunflower seeds on top if desired.