In a food processor, blend together freshly grated ginger, minced garlic, soy sauce, agave nectar, rice wine vinegar, sesame oil, and canola oil. Add red pepper flakes for a kick and season with salt and pepper to taste. Process until smooth, about 1-2 minutes, then set aside.

Bring a pot of water to a boil and add the rice noodles. Cook according to package instructions, usually about 4-6 minutes. Drain and rinse under cold water until cooled.

Wash and chop your choice of fresh vegetables. Combine all chopped veggies in a large mixing bowl.

Add the cooled noodles to the bowl of fresh vegetables. Toss to combine all ingredients evenly.

Drizzle the spicy ginger dressing over the salad just before serving. Toss gently to coat. Garnish with roasted peanuts, cilantro, and sesame seeds.