Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the rice vermicelli noodles and cook for about 3 to 5 minutes, or until tender but still slightly firm. Drain and rinse under cold water to stop the cooking process.

While the noodles cool, slice the carrots into thin strips, cut the bell peppers into thin strips, and chop the cucumber into small pieces. Finely slice green onions as well.

In a large bowl, add the chopped vegetables along with bean sprouts, cilantro, and mint. Gently toss to combine.

Add the cooled noodles to the vegetable mix and gently fold them in to maintain the noodles' integrity.

In a separate bowl, whisk together fresh ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined. Adjust seasoning to taste.

Drizzle the spicy ginger dressing over the salad mixture and toss gently to coat the ingredients evenly.

Transfer the salad to a serving platter or individual portions. Garnish with crushed peanuts or sunflower seeds if desired. Serve chilled.