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Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain and add to a large bowl with the carrots and peppers.
Meanwhile, in a food processor, combine the peanut butter, soy sauce, honey, curry paste, ginger, and ⅓ cup water. Pulse until combined and smooth. Pour the sauce over the warm noodles, tossing well.
Heat 1 tablespoon sesame oil in a skillet over medium heat. Add the Halloumi and cook until golden, about 5 minutes. Remove from the skillet.
To the skillet, add ¼ cup sesame oil, the garlic, and a pinch of chili flakes. Cook until the garlic crisps, about 5 minutes. Toss the Halloumi with ½ of the garlic oil, cilantro, basil, peanuts, and sesame seeds. Add the lime juice.
Divide the noodles between bowls and top with the halloumi, herbs, and additional chili garlic oil. Enjoy!