Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add rice vermicelli noodles and cook according to the package instructions, usually about 3-5 minutes until soft yet slightly chewy. Drain the noodles in a colander and rinse them under cold water for a few minutes to stop the cooking process and prevent sticking.

While the noodles cool, take the time to wash and slice your vegetables. Use a sharp knife to julienne the carrots, bell peppers, and cucumber into thin strips. Chop the green onions and set all the vegetables aside.

In a large mixing bowl, combine the shredded vegetables with fresh herbs like cilantro and mint. Gently toss them together to create a colorful medley.

Once the noodles have cooled, add them to the bowl containing your vegetables and herbs. Use tongs or two forks to gently fold the noodles in, ensuring they are evenly distributed.

In a small mixing bowl, whisk together fresh ginger, soy sauce, rice vinegar, honey (or agave syrup), sesame oil, and chili sauce. Continue whisking until all ingredients are thoroughly combined.

Pour the spicy ginger dressing over the salad mixture, ensuring you cover the noodles and vegetables evenly. Use your tongs to gently toss the salad again.

Transfer the dressed salad to a large serving platter. If you’re feeling indulgent, sprinkle crushed peanuts on top for added crunch and flavor. Serve the salad chilled.