Soften the vermicelli noodles in a large bowl by covering them with boiling water and soaking for 3-4 minutes or until tender. Rinse under chilly water, drain, and add to a large bowl. Add the shredded carrots, peppers, snow peas, bean sprouts and chopped cilantro to the noodles.

In a glass jar fitted with a lid or a bowl, mix the fish sauce, rice vinegar, sugar, garlic, sweet chilli sauce, soya sauce, grated ginger, Sriracha, cumin, mirin, and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.