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Boil Chinese noodles until firm, wash with water, drain, and sprinkle with 1 to 2 teaspoons of sesame oil (not listed).
Cut the pork into edible lengths. Wash the bean sprouts and drain the water. Slice the carrots into strips, the onions into thin slices, the mizuna and chives into appropriate lengths, and cut off the ends of the shimeji mushrooms and divide them into small bunches. Drain the water from the canned corn. Cut the green onion into thin pieces and grate the garlic.
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