Prepare glass noodles according to package directions, typically soaking in hot water for 5-7 minutes until tender. Drain thoroughly, rinse under cold water, and cut into shorter lengths with kitchen scissors.

While noodles soak, prepare all vegetables by julienning carrots and cucumber into thin matchsticks, shredding cabbage finely, and slicing bell pepper into thin strips. Slice green onions diagonally.

Make the peanut dressing by whisking together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger in a medium bowl.

Gradually add warm water to the dressing, one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency that coats the back of a spoon.

In a large mixing bowl, combine cooled glass noodles with all prepared vegetables. Roughly chop cilantro and tear mint leaves, adding them to the bowl.

Pour three-quarters of the peanut dressing over the noodle mixture. Using tongs or hands, gently toss everything together until noodles are coated and vegetables are evenly distributed.

Transfer salad to serving bowl or individual plates. Top generously with crushed roasted peanuts and toasted sesame seeds if using.

Drizzle remaining dressing over the top and garnish with additional fresh herbs and lime wedges. Serve immediately or refrigerate up to 2 hours before serving.