Bring a large pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to package instructions (3–5 minutes). Once soft, drain and rinse under cold water.

Thinly slice the carrots, bell peppers, cucumber, and green onions into strips. Place them in a mixing bowl.

Combine the shredded carrots, sliced bell peppers, cucumber, and bean sprouts in a large bowl. Add fresh cilantro, mint leaves, and green onions, and toss gently.

Fold the cooled noodles into the vegetable mixture, combining gently to avoid breaking noodles.

Whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce in a small bowl until smooth.

Pour the ginger dressing over the salad mixture, tossing until everything is coated evenly.

Transfer the salad to a serving platter. Garnish with crushed peanuts if desired, and enjoy chilled or at room temperature.