Make the dressing by blending together minced ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes until smooth. Refrigerate until ready to use.

Cook the rice noodles according to package instructions, typically boiling them for about 4-6 minutes. Drain and rinse under cold running water to cool.

In a large mixing bowl, combine the cooled rice noodles with shredded cabbage, julienned cucumber, carrots, and sweet pepper. Add minced cilantro and mint, and mix until vegetables are well-distributed.

Drizzle the spicy ginger dressing over the salad and toss gently to combine. Garnish with chopped roasted peanuts and additional cilantro and sesame seeds. Serve immediately or store components separately for meal prep.