Yield: 2 Servings
Ingredients:
2 tablespoons peanut or vegetable oil
1 large shallot, finely chopped
1/2 yellow onion, chopped
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped
1 red chile, stemmed, seeded and chopped
1 red Thai bird chile, stemmed, seeded and chopped
7 ounces beef chuck roast or boneless shin, chopped into 1/2-inch pieces
1 quart vegetable or beef stock
4 ounces dried flat udon noodles
1 small carrot, chopped
2 teaspoons light brown sugar
1 teaspoon chili bean sauce, plus more as needed
1 teaspoon dark soy sauce
1 teaspoon cornstarch mixed with 2 teaspoons water
1 small Romaine lettuce heart, sliced into 1/2-inch ribbons
2 scallions, chopped
Small handful fresh cilantro leaves, chopped
Directions:
Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute.