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Fill a large bowl with water and add ice cubes. Cook noodles in
boiling water until just tender, 2 to 4 minutes if fresh, about 6
minutes for dry (or according to package directions). Drain and
transfer the noodles to the ice water. When the noodles are cold,
drain well and transfer to a very large bowl. Set aside.
Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing
(or sherry) in a bowl until smooth. Add scallions, cilantro, if using,
soy sauce and hot sauce, and stir to blend.
If using baby romaine, half lengthwise, notch out the core, and cut
crosswise into 1/2-inch pieces. If using regular romaine, remove
the tougher outer leaves. Halve lengthwise, notch out the core,
halve again, and cut crosswise into 1/2-inch pieces. You should
have about 8 cups.
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