Cook the Noodles: Begin by boiling water in a large pot over medium-high heat. Once the water reaches a rolling boil, add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes until tender. Drain the noodles and immediately rinse them under cold water to prevent sticking.

Prepare the Vegetables: Slice your colorful bell peppers, cucumber, and green onions, and shred the carrots to create fine strips for a beautiful presentation.

Combine the Greens: In a large mixing bowl, combine the freshly shredded carrots, sliced bell peppers, crunchy cucumber, and nutty bean sprouts. Add cilantro, mint leaves, and sliced green onions. Toss everything together gently.

Mix in the Noodles: Once the rice noodles have cooled, add them to the bowl of mixed vegetables. Gently toss the noodles with the vegetables, ensuring everything is well-coated.

Prepare the Dressing: In a small mixing bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce. Taste and adjust as needed.

Dress the Salad: Drizzle the dressing over the salad mixture. Toss everything together again to ensure each ingredient is evenly coated.

Serve: Transfer your salad to a serving platter or individual bowls. Garnish with crushed peanuts if desired. Serve chilled or at room temperature.