1. Begin by cooking the rice noodles according to the package directions. Once cooked, rinse them well with cold water until completely cooled, then drain thoroughly.

2. In a blender or by whisking, combine the ginger, garlic, soy sauce, agave, rice vinegar, sesame oil, neutral oil, and red pepper flakes until smooth. Season with salt and pepper to taste.

3. In a large bowl, toss together the cooked noodles, shredded cabbage, julienned cucumber, carrots, bell pepper, chopped cilantro, and mint.

4. Drizzle the spicy ginger dressing over the salad and toss to coat evenly. Top with the chopped peanuts (and sesame seeds if using). Serve immediately for maximum freshness and crunch.