This is the recipe I followed. You may want to prepare the fillings the day before, refrigerate it ahead of time for easier handling when the filling is cold and more solid. http://www.foodnetwork.com/recipes/giada-de-laurentiis/lasagna-rolls-recipe.html?soc=socialfnvideo
This Cantonese style 撈麵 is pretty tasty and the texture is good too. Doesn't seem to be a regular item at Ranch 99 though. I got it from Milpitas Lion Market. A simple and quick fix. Much healthier than instant noodles.
If you are following my simple recipe series, you may recall the 快版紙包雞。Save the source from the baking process. Put in the fridge overnight. The oil will freeze somewhat, scoop it out. Use the part without oil to cook with udon. Yummy and fast! I love the texture of this Korean brand of udon.