Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 5 minutes. Drain the noodles in a colander and rinse with cold water. Transfer the noodles to a large bowl and set aside.

In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, garlic powder, ground ginger and red pepper flakes. Pour the dressing over the noodles and toss to combine.

Add the bell pepper, cucumber, carrot, cilantro, parsley and peanuts. Toss everything together until evenly combined.

Serve the salad cold or at room temperature.