Heat 1 tablespoon of olive oil in a skillet. Add garlic, chikuwa and stir fried over medium-high heat until soft, transfer to plate. Add 1 tablespoon of olive oil in the skillet. Add snow pea leaves / cabbage and beech mushroom, and 1/2 cup of water.
Meanwhile, put the udon in a pot of boiling salted water for 1 minute. Drain then add to the skillet.
Add the cooked chikuwa and the Otafuku Yakisoba sauce in the skillet.
Provolone cheese, enough to cover steak (I like to add more and put in the bottom at the end)
Salt and pepper to taste
Preheat oven to 350°F
Place the flank steak on cutting board and season both sides with salt and pepper. You want the steak to be evenly thick.
Heat one tablespoon of olive oil in a pan over medium-high heat. Add garlic, shallot, enoki mushroom, basil, salt and pepper and cook for 5-10 minutes. Remove from heat and set aside.
Lay out the Flank steak in front of you. Spread the enoki mushroom and shallot mixture evenly on top. Then, add spinach on top, followed by slices of provolone cheese. Both spinach and provolone cheese should be enough to cover the steak.
Roll the flank steak up tightly and away from you. Use toothpicks to secure the steak roll. Then cut every 2-3 inches into smaller rolls. Make sure every small roll has a toothpick.
Heat one tablespoon of olive oil in a pan over medium-high heat and sear both sides of small roll for 1-2 minutes each side.
Brush or spray some oil at the bottom of a baking dish, and then transfer the small steak rolls there and bake for 12 – 15 minutes until it’s medium rare. Sprinkle parsley on top and serve 🙂