Heat the oil in a large saucepan
over medium heat. Add the shallots
and cook until softened, 3 to 4 minutes, and then stir in the ginger
, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry
until it begins to brown, and then pour in the vegetable stock
and bring to a boil. Reduce the heat to a simmer
, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain
and rinse under cold water. Set aside
Add the carrots
to the simmering soup
, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk
together the sugar, bean sauce and soy sauce
in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry
into the soup and cook until thickened, about 1 minute.
Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth
and ladle the hot soup over each bowl. Garnish
with chopped scallions and cilantro
and serve immediately.