# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel type recommended for vivid hues)
→ 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 fine 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)
# Method Steps:
01 - Bring a large pot of water to a rolling boil. Split the water into separate heatproof bowls for each color desired.
02 - Add food coloring gel to each bowl and stir thoroughly to reach the preferred vibrancy.
03 - Divide the noodles evenly; cook each portion in its respective colored boiling water for 2–3 minutes less than package instructions. Rinse noodles under cold water to halt cooking and set aside.
04 - In a saucepan over medium heat, melt butter. Add cream cheese and stir continuously until a smooth paste forms.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Cook, stirring without pause, until sauce thickens and becomes creamy, about 5 minutes.
06 - Fold colored noodles gently into the hot sauce. Maintain color separation for cloud-like presentation, or swirl for a marbled visual effect.
07 - Serve immediately topped with scallions, toasted sesame seeds, and edible flowers or microgreens, as desired.
