To a large pot over medium heat add the olive oil, red bell pepper, yellow bell pepper and onion. Sauté for 5 minutes until the veggies start to soften slightly.
Next add in the garlic and ginger, sautéing for an additional minute, until fragrant.
Add in the curry powder, red curry paste, coconut milk, almond milk, chickpeas and salt. Mix well and bring to a simmer.
Reduce heat to a low, cover and let cook for 20 minutes, mixing occasionally.
Meanwhile cook the noodles according to the package.
To serve add a serving of noodles to the bowl and 2 ladles of the soup.
If desired chopped with chopped peanuts and Sriracha to serve.