Place macaroni in a bowl and add water until shiny. Add salt and stir gently. Microwave uncovered at 600W for 3 minutes.
2
Peel the carrot and cut into thin strips. After 3 minutes, add carrots to the bowl and mix. Microwave again at 600W for 2 minutes.
3
Trim both ends of the cucumber and slice diagonally into thin pieces, then cut into 5mm-wide strips. Sprinkle with 1/2 teaspoon salt, shake to distribute evenly, and let sit for 5 minutes to release moisture.
4
After 2 minutes, drain the macaroni and carrots thoroughly. Immediately drizzle with olive oil, spread out, and let cool completely.
5
Remove the packaging from the imitation crab sticks, cut in half, and loosen the strands.
6
Squeeze excess moisture from the cucumber by making small holes in the bag corners and pressing firmly, then add to the cooled macaroni.
7
Add crab sticks, drained corn, mayonnaise, sugar, milk, noodle soup base, and a small amount of salt and pepper. Mix thoroughly until well combined.
8
Once thoroughly mixed, the macaroni salad is ready to serve.
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