Begin by boiling a large pot of salted water over high heat. Once boiling, add the dried udon noodles or spaghetti, cooking them for one minute longer than the package instructions indicate.

Drain the noodles in a colander and rinse them under cold running water until cool. Toss the noodles with vegetable oil to prevent sticking.

Grate the ripe beefsteak or heirloom tomatoes over a bowl, using a box grater or food processor, until only the skins remain. Discard the skins and set the tomato puree aside.

In the same bowl with the grated tomatoes, whisk together the creamy peanut butter, apple cider vinegar, chili crisp, soy sauce, and sugar until smooth.

Add the halved cherry tomatoes to the peanut sauce and gently stir. Introduce the cooled udon noodles to the bowl, tossing everything until the noodles are coated.

Transfer the noodle salad to a large serving platter, topping it with salted roasted peanuts, fried shallots, scallions, and cilantro.