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Slice your halloumi into 12 thin pieces. In a small jug or bowl, add the honey, lemon juice and some chilli flakes if you like a bit of heat. Coat the halloumi in the glaze.
Add the halloumi to a large frying pan with a little oil and fry on both sides until golden then remove.
Add plenty of water to a large saucepan and heat until it comes to a boil.
Meanwhile make your sauce. Add the nut butter, soy sauce and water or coconut milk to a jug and mix to create a paste.
Add the noodles to the boiling water and cook for 4 minutes. Meanwhile, add the chopped pepper and spring onions to a frying pan with the garlic and ginger and a little oil and fry for a few minutes until softened. Add the peanut paste to the frying pan and bring to a simmer.
Drain the noodles and add them straight to the sauce mixture and mix. Add in the fresh coriander and combine everything. Divide into 4 bowls immediately so the noodles stay chewy.
Top with 3 slices of halloumi and some more coriander and sesame seeds if you have them.