In a blender, combine fresh ginger, garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend on high until smooth, about 1-2 minutes. Season with salt and pepper to taste and refrigerate.

Bring a pot of water to a rolling boil. Add rice noodles and cook for about 3-5 minutes until tender. Drain, rinse under cold water, and set aside to cool.

In a large mixing bowl, combine cooled rice noodles, cabbage, cucumber, carrots, sweet pepper, cilantro, and mint. Toss gently until evenly mixed.

Remove dressing from the fridge, drizzle over salad, and toss until combined. Adjust seasoning with additional salt and pepper if needed.

Before serving, sprinkle roasted peanuts and sesame seeds on top. Serve immediately or keep dressing separate if making ahead.