In a mixing bowl, whisk together almond butter, vegetable oil, agave nectar, lime juice, rice vinegar, sriracha, kosher salt, grated ginger, and garlic. Whisk until smooth, about 2-3 minutes.

Cook the rice stir fry noodles as per package instructions, typically boiling for about 5-7 minutes. Rinse under cold water and set aside.

In a large mixing bowl, combine the cooled noodles, carrots, cucumber, scallions, and shallot (if using). Drizzle half the dressing over the salad and toss gently to combine.

Fold in the herbs and place mixed greens on serving plates. Spoon the noodle mixture over the greens and drizzle additional dressing on top. Garnish with sesame seeds, crushed peanuts, or almonds if desired.