In a blender, combine minced ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, and canola oil. Blend until smooth, add red pepper flakes, season with salt and pepper, then refrigerate for at least 15 minutes.

Bring water to a rolling boil in a large pot, add rice noodles, cook for 4-6 minutes until tender, drain, and rinse under cold water.

In a large serving bowl, combine cooled rice noodles, shredded cabbage, sliced cucumber, julienned carrots, julienned sweet pepper, minced cilantro, and minced mint. Toss gently.

Drizzle the prepared dressing over the salad, toss gently to coat, and top with chopped roasted peanuts and extra cilantro.