Cook the Noodles: Bring a large pot of water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water to cool. Set aside.

Prepare the Veggies: While the noodles cool, slice the carrots, bell peppers, cucumber, and green onions. Set aside.

Combine the Greens: In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.

Add the Noodles: Add the cooled noodles to the bowl and toss gently to combine.

Make the Dressing: In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce.

Dress the Salad: Pour the spicy ginger dressing over the salad and toss thoroughly until everything is coated evenly.

Serve: Transfer the salad to a serving platter and top with crushed peanuts (optional). Serve immediately and enjoy!