In a blender, combine freshly minced ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, canola oil, and red pepper flakes. Blend on high until smooth and creamy, about 30 seconds. Adjust seasoning with salt and pepper. Chill the dressing in the refrigerator.

Bring a pot of water to a rolling boil and add the rice noodles. Cook according to package instructions (typically 5-7 minutes). Drain and rinse under cold water.

Thinly slice the cabbage, cucumber, and sweet pepper, and shred the carrots. In a large mixing bowl, combine the chopped vegetables with fresh cilantro and mint.

Once cooled, add the rice noodles to the vegetable mixture. Toss gently to combine all ingredients.

Drizzle the chilled dressing over the salad mixture and toss lightly to coat. Garnish with peanuts and additional herbs. Serve immediately.