Bring a pot of water to a rolling boil. Add the rice vermicelli noodles and cook according to the package directions, typically about 3-5 minutes, until al dente. Drain and rinse with cold water.

Slice the shredded carrots, bell peppers, cucumber, and green onions into thin strips or small pieces. Set aside in a large bowl.

Add bean sprouts, cilantro, mint leaves, and green onions to the bowl. Toss gently to combine.

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

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

Drizzle the dressing over the salad. Toss thoroughly to coat all ingredients.

Transfer the salad to a serving platter and sprinkle with crushed peanuts or sunflower seeds.