How to make it
In a large bowl, combine the Lee Kum Kee Seasoned Rice Vinegar, lime juice, fish sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Hoisin Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger and Fresno and serrano chilies and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
Set the flank steak on a cutting board. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with Lee Kum Kee Hoisin Sauce and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
Heat a grill pan over medium heat and place the steak roll to brown all 4 sides, about 2 minutes per side. Cover and cook, turning occasionally, until the very center reads 115°F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center. Let the steak rest 5 to 6 minutes.
Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side. Enjoy!