In a medium bowl, whisk together the almond butter, vegetable oil, lime juice, and rice vinegar until creamy and well-blended. Add agave nectar, sriracha, kosher salt, ginger, and minced garlic. Mix until smooth and set aside.

Cook the rice stir fry noodles according to package instructions (about 4-5 minutes). Drain and rinse under cool water to stop cooking and prevent sticking.

While noodles cool, chop the carrots, cucumber, and scallions. Thinly slice the shallot for added sweetness.

In a large mixing bowl, combine the noodles, carrots, cucumber, scallions, shallot, and fresh herbs. Drizzle half of the dressing over the salad and mix well.

On each plate, create a bed of mixed baby greens and top with the salad mixture. Drizzle any remaining dressing on top, and garnish with sesame seeds, crushed peanuts, and optional red chili pepper.