Cook the Noodles: Bring a pot of water to boil and cook the rice vermicelli noodles according to package instructions, about 3-5 minutes. Drain and rinse under cold water.

Prepare the Vegetables: Thinly slice the carrots, red and yellow bell peppers, and cucumber. Chop the green onions.

Combine the Vegetables: In a large bowl, mix the sliced vegetables with bean sprouts, cilantro, mint leaves, and green onions.

Mix in the Noodles: Gently combine the cooled noodles with the vegetable mixture without breaking the noodles.

Make the Dressing: Whisk together grated ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce in a small bowl until smooth.

Dress the Salad: Drizzle the dressing over the noodle and vegetable mixture and toss gently.

Serve the Salad: Transfer to a serving platter, sprinkle with crushed peanuts or sunflower seeds, and chill before serving.