Cook the rice noodles according to package instructions.

Rinse immediately under cold water to cool them quickly and prevent sticking.

Julienne the sweet pepper, cucumber, and carrots into uniform matchsticks.

Finely shred the cabbage.

In a food processor or blender, combine the fresh ginger, sesame oil, garlic, canola oil, red pepper flakes, soy sauce, agave nectar, and rice wine vinegar.

Blend until smooth and fully emulsified.

Just before serving, place the cooked noodles, julienned vegetables, cilantro, and mint in a large bowl.

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

Garnish with peanuts and sesame seeds.

Serve immediately.