In a medium bowl, whisk together the almond butter, neutral vegetable oil, agave nectar, fresh lime juice, rice vinegar, and Sriracha. Add a pinch of kosher salt, grated ginger, and grated garlic. Whisk until smooth and creamy.

Cook rice stir fry noodles according to package instructions until al dente, about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.

Thinly slice matchstick-cut carrots, seedless cucumber, scallions, shallot, and prepare the fresh herbs. Add the vegetables and herbs to the bowl with the noodles.

Drizzle half of the dressing over the noodle and vegetable mixture. Gently toss using tongs until everything is well combined and coated with the dressing.

Create a bed of mixed baby greens on a large plate or shallow bowl. Spoon the tossed noodle and vegetable mixture over the greens.

Drizzle any remaining dressing over the top and add optional garnishes like sesame seeds, crushed roasted peanuts or chopped roasted almonds, and fresh red chili pepper.