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

Boil water in a medium pot and cook the rice noodles according to package instructions for 4-6 minutes. Drain and rinse under cold running water.

In a large mixing bowl, add the chilled rice noodles, shredded cabbage, chopped cucumber, grated carrots, and sliced sweet pepper. Gently toss to combine.

Add chopped cilantro and mint leaves to the salad mixture and toss again.

Drizzle the prepared spicy ginger dressing over the salad and toss thoroughly to coat.

Sprinkle crushed roasted peanuts and sesame seeds on top and serve immediately.