Bring a pot of water to a rolling boil over medium-high heat. Add the rice vermicelli noodles and cook according to the package instructions, about 3-5 minutes, until soft but still al dente. Drain and rinse under cold water.

Slice the carrots, bell peppers, cucumber, and green onions thinly and set aside in separate bowls.

In a large mixing bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, fresh cilantro, mint leaves, and green onions. Toss gently with tongs.

Add the cooled noodles to the vegetable mixture and fold gently to combine.

In a separate bowl, whisk together the grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until blended smoothly.

Pour the dressing over the salad and toss gently until everything is well coated.

Transfer the salad to a serving platter and optionally sprinkle crushed peanuts on top. Chill for a few minutes before serving.