Boil a large pot of salted water. Add dried udon noodles or spaghetti and cook them for 1 minute longer than package instructions. Drain, rinse under cold water, and toss with vegetable oil.

In a medium bowl, grate ripe tomatoes and add creamy peanut butter, apple cider vinegar, chili crisp, soy sauce, and sugar. Whisk until smooth.

Combine cooled noodles with the peanut sauce. Fold in halved cherry tomatoes.

Serve in bowls or a large platter, garnishing with peanuts, shallots, scallions, and cilantro.