Place the noodles in a heatproof bowl and cover completely with boiling water. Soak for 6 to 7 minutes until the noodles are tender yet chewy.

Drain the noodles and let them cool, then cut into 2-inch lengths using kitchen shears or a knife so they are easier to toss and eat.

Whisk the soy sauce, rice vinegar, sugar, oil, garlic, and chile in a small jar or bowl until the sugar has completely dissolved.

Combine the noodles, cabbage, bell pepper, carrot, green onion, cilantro, mint, and peanuts in a large mixing bowl.

Pour the dressing over the mixture and toss thoroughly until the noodles and vegetables are well-coated.

Refrigerate the salad for at least 30 minutes—this allows the noodles to absorb the flavors and ensures the dish is served cold.

Serve chilled, topped with extra cilantro and peanuts for fresh crunch.