Bring a pot of water to a boil over high heat. Once boiling, add rice vermicelli noodles and cook for about 3-5 minutes, until tender but firm. Drain and rinse under cold water.

While the noodles are cooking, slice carrots into matchsticks, julienne bell peppers and cucumber, and chop green onions finely. Set aside in a large bowl.

In the bowl with vegetables, add shredded carrots, bell peppers, cucumber, and bean sprouts. Toss gently to mix.

Add cooled noodles to the vegetable medley and toss gently to combine.

In a small bowl, whisk together grated ginger, soy sauce, rice vinegar, honey, sesame oil, and chili sauce until smooth.

Pour the dressing over the salad and toss to coat everything evenly.

Let the salad chill in the refrigerator for about 15 minutes before serving. Optionally, sprinkle crushed peanuts on top before serving.