Begin by bringing a large pot of water to a boil over high heat. Once boiling, add the rice vermicelli noodles and cook according to the package instructions, usually about 3–5 minutes, until tender yet firm. Drain the noodles, then rinse them under cold water to stop the cooking process and prevent sticking, setting them aside to cool.

While the noodles cool, take your time to wash and slice all your vegetables. Cut shredded carrots, vibrant bell peppers, crisp cucumber, and green onions into thin strips or bite-sized pieces, depending on your preference.

In a large mixing bowl, combine all the prepared vegetables with bean sprouts, fresh cilantro, mint leaves, and sliced green onions. Gently toss the ingredients together.

Once the rice vermicelli noodles are cool, add them to the bowl of mixed vegetables. Carefully toss everything together using tongs or salad forks.

In a small bowl, whisk together the grated fresh ginger, soy sauce, rice vinegar, honey or agave syrup, sesame oil, and chili sauce. Adjust the heat level to your taste.

Drizzle the prepared spicy ginger dressing over the combined salad and noodles. Using tongs, gently toss the salad again until every component is beautifully coated.

Transfer the dressed salad to a large serving platter or individual bowls. If desired, sprinkle crushed peanuts on top for an extra nutty crunch.