Bring a large pot of water to a rolling boil over high heat. Add the rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes, until tender but still firm to the bite. Once cooked, drain the noodles in a colander and rinse them under cold running water.

While the noodles are cooling, thinly slice the carrots, bell peppers, and cucumber using a sharp knife or mandoline. Chop the green onions, setting aside the whites and greens separately.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, chopped cilantro, mint leaves, and the green onion whites. Toss everything gently to ensure an even distribution.

Once the vermicelli noodles are cool, add them to the bowl with the mixed vegetables. Gently toss everything using tongs or your hands.

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

Pour the prepared spicy ginger dressing over the salad and gently toss to ensure even coating.

Transfer to a serving platter. If desired, garnish with crushed peanuts. Chill for about 15 minutes before serving.