# Components:
→ Noodles
01 - 10.5 ounces dried wheat noodles or ramen noodles
02 - Gel food coloring (pink, blue, yellow, green)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 ounces cream cheese or vegan alternative
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 ground white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Boil a large pot of water. Divide the boiling water evenly into separate heatproof bowls, one for each color desired.
02 - Add a small amount of gel food coloring to each bowl. Stir thoroughly to achieve vibrant color.
03 - Divide noodles into equal portions. Cook each portion separately in colored boiling water for 2–3 minutes less than the package instructions to maintain firmness. Rinse under cold water to halt cooking and set aside.
04 - Melt butter in a saucepan over medium heat. Add cream cheese and mix until smooth and blended.
05 - Whisk milk, parmesan cheese, cornstarch, salt, and white pepper into the saucepan. Continue stirring until sauce thickens and becomes creamy, about 5 minutes.
06 - Transfer cooked colored noodles to the sauce. Gently fold to coat noodles, maintaining color separation for a cloud effect or swirling for a marbled appearance.
07 - Serve immediately. Top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired.
