In a food processor, combine fresh ginger, garlic, soy sauce, agave syrup, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend until smooth and well-combined, about 1-2 minutes.

Taste the dressing and adjust seasoning as needed before transferring it to the refrigerator to chill while you prepare the salad.

Bring a pot of water to a boil over high heat, then add rice noodles, cooking according to package instructions, usually about 4-6 minutes.

Once cooked, drain the noodles in a colander and rinse them under cold running water until cooled. Set aside in a large bowl.

In the same bowl with the cooled noodles, add chopped cabbage, julienned cucumber, julienned carrots, and sliced sweet pepper. Toss gently to mix.

Sprinkle the finely minced cilantro and mint over the salad mixture. Gently fold the herbs into the salad with two spatulas.

Just before serving, drizzle the spicy ginger dressing over the salad and toss thoroughly to coat every ingredient.

Adjust seasoning with salt and pepper if necessary. Garnish with chopped roasted peanuts and extra cilantro or sesame seeds.