In a medium bowl, whisk together the almond butter, vegetable oil, and agave nectar until creamy. Add lime juice, rice vinegar, sriracha, kosher salt, ginger, and garlic, mixing until smooth.

Boil a large pot of water and add rice stir fry noodles, cooking according to package instructions (about 5–7 minutes). Drain and rinse under cold water to stop cooking.

Prepare matchstick-cut carrots, cucumber, scallions, and shallot. Combine all chopped ingredients in the mixing bowl with the cooled noodles.

Pour half of the dressing over the salad mixture and toss gently until everything is evenly coated.

Layer mixed baby greens into serving bowls and spoon the noodle and vegetable mixture on top. Drizzle with remaining dressing.

Sprinkle optional garnishes on top of each serving to add texture and flavor. Enjoy!