Boil water in a pot, add rice noodles, and cook according to package instructions until tender. Drain and rinse under cold water.

Slice carrots into matchsticks, julienne bell peppers, and cut cucumbers into rounds.

In a bowl, whisk together ginger, soy sauce, sesame oil, lime juice, and sugar. Adjust seasoning as needed.

In a large bowl, combine cooled noodles, vegetables, and peanuts. Drizzle with dressing and toss gently.

Top with cilantro and mint. Serve chilled or at room temperature.