Preparation Steps

• In a large pot, bring water to a boil. Add rice vermicelli noodles and cook according to package instructions. Drain and rinse under cold water, then set aside.
• While noodles cool, prepare the vegetables. Thinly slice carrots, bell peppers, cucumber, and green onions. Set aside.
• In a large bowl, add the shredded carrots, sliced bell peppers, cucumber, bean sprouts, cilantro, mint, and green onions.
• Add the cooled vermicelli noodles to the bowl with the vegetables and gently toss to combine.
• In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until well combined.
• Pour the spicy ginger dressing over the salad mixture and toss thoroughly to ensure everything is coated.
• Transfer the salad to a serving platter, sprinkle with crushed peanuts if using, and enjoy!