Boil water in a pot. Add rice vermicelli noodles and cook according to package directions (3–5 minutes). Drain and rinse under cold water; set aside.

Slice the shredded carrots, bell peppers, and cucumber, then chop the green onions into uniform pieces.

Combine shredded carrots, sliced bell peppers, cucumber, and bean sprouts (if using) in a large bowl. Add fresh cilantro, mint leaves, and green onions. Gently toss.

Add cooled rice vermicelli noodles to the vegetable mixture and toss gently to combine.

In a separate bowl, whisk together fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce until smooth.

Pour the dressing over the salad and gently toss to coat all ingredients evenly.

Transfer to a serving dish and garnish with crushed peanuts, if desired. Serve chilled or at room temperature.