# 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 - 7 fl oz whole milk or plant-based milk
04 - 4.25 oz cream cheese or vegan alternative
05 - 1 tablespoon unsalted butter or vegan butter
06 - 2 tablespoons grated parmesan cheese or nutritional yeast for vegan
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 - Bring a large pot of water to a boil. Divide boiling water into separate heatproof bowls, as many as colors being used.
02 - Add a small amount of food coloring gel to each bowl and stir thoroughly until the desired shade is achieved.
03 - Split noodles into equal portions. Cook each portion separately in the colored boiling water for 2–3 minutes less than package directions. Rinse noodles under cold water to stop cooking and set aside.
04 - Melt butter in a saucepan over medium heat. Add cream cheese and stir until completely smooth.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and ground white pepper. Continue stirring until sauce becomes thick and creamy, about 5 minutes.
06 - Add the noodles to the creamy sauce, gently folding to coat while maintaining distinct colors for a cloud effect, or swirl together for a marbled appearance.
07 - Transfer noodles to serving plates. Top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired. Serve immediately.
