Bring a pot of water to a rolling boil and add rice vermicelli noodles. Cook according to package instructions, typically 3-5 minutes, until tender but slightly chewy. Drain and rinse under cold water.

While the noodles cool, prepare the vegetables: thinly slice bell peppers and cucumber, shred carrots into fine strips, and chop cilantro and mint.

In a large mixing bowl, gently mix together the cooled rice vermicelli, shredded carrots, bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.

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

Drizzle the dressing over the salad and toss everything together gently. Optionally, sprinkle crushed peanuts on top before serving.