# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels—pink, blue, yellow, green (gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 oz cream cheese or vegan cream cheese
05 - 1 tablespoon unsalted butter or vegan butter
06 - 2 tablespoons grated parmesan cheese or nutritional yeast
07 - 1 teaspoon cornstarch
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# Method:
01 - Bring a large pot of water to a rolling boil. Divide boiling water into multiple heatproof bowls, one for each desired noodle color.
02 - Add a small amount of gel food coloring to each bowl and stir thoroughly to create vibrant shades.
03 - Divide noodles evenly and cook each portion separately in colored boiling water for 2–3 minutes less than the package directions. Immediately rinse each batch under cold running water to halt cooking, then set aside.
04 - In a saucepan over medium heat, melt butter. Add cream cheese and stir until the mixture is silky and smooth.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue whisking and cook until sauce thickens into a creamy consistency, approximately 5 minutes.
06 - Add colored noodles to the sauce, gently fold to coat while maintaining distinct colors for a cloud effect or lightly swirl for a marbled presentation.
07 - Transfer to plates and immediately top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired.
