Deliciously enveloped in a cream cheese and ketchup sauce.
Cooking time
20 minutes
Calories
184kcal
Sodium
0.2g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Pour the corn into a colander to drain.
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Cut the hard bottom from the shimeji mushrooms, and cut especially long mushrooms in half.
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Warm the cream cheese to room temperature in a bowl, then add the milk and stir.
Once it becomes smooth, add the ketchup, soy sauce and white pepper, and mix well. -
Boil a good amount of salted water (not listed in ingredients) in a pot and cook the macaroni.
About 1 minute before the macaroni is finished, add (1) and (2), then strain in a colander. -
Mix (3) and the macaroni in a bowl.
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Place the finished macaroni on top of lettuce leaves on plates.
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