In a blender, combine 2 tablespoons minced fresh ginger and 2 minced cloves of garlic. Add ¼ cup soy sauce, 2 tablespoons agave nectar, 2 tablespoons rice wine vinegar, and 2 tablespoons sesame oil. Blend until smooth, adjust seasoning with salt and pepper, and chill for at least 15 minutes.

Bring a pot of water to a boil and cook 5 ounces of rice noodles according to package instructions, typically around 4-6 minutes until tender. Drain and rinse under cold water, shaking off excess water to cool.

In a large mixing bowl, combine the cooled rice noodles with 2 cups shredded cabbage, 1 sliced cucumber, 1 cup julienned carrots, and 1 cup sliced sweet peppers. Gently toss to ensure even distribution.

Drizzle the chilled dressing generously over the salad mixture. Toss until all ingredients are well-coated.

Transfer the salad to a serving dish and top with ½ cup chopped roasted peanuts. Optionally, sprinkle extra cilantro or sesame seeds before serving.