Cook the rice vermicelli noodles in a large pot of boiling water for 3-5 minutes, then drain and rinse under cold water.

While the noodles cool, chop the vegetables: shred the carrots, slice the bell peppers and cucumber, and finely chop the green onions.

In a mixing bowl, combine carrots, bell peppers, cucumber, bean sprouts, cilantro, mint leaves, and green onions.

Add the cooled noodles to the vegetable mixture and toss gently until combined.

In a small bowl, whisk together ginger, soy sauce, rice vinegar, honey or agave, sesame oil, and chili sauce. Adjust flavors as desired.

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

Chill the salad in the refrigerator for 15-30 minutes before serving.