# Components:
→ Noodles
01 - 10.5 ounces dried wheat noodles or ramen noodles
02 - Food coloring gels in pink, blue, yellow, and green (gel preferred for vibrancy)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.2 ounces 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, for serving
# Preparation Steps:
01 - Bring a large pot of water to a boil. Divide boiling water among several heatproof bowls according to the number of desired colors.
02 - Add a small amount of food coloring gel to each bowl and stir thoroughly to achieve vibrant shades.
03 - Divide noodles evenly and cook each portion separately in the colored boiling water for 2–3 minutes less than package instructions. Rinse noodles under cold water to halt cooking. Set aside.
04 - Melt butter in a saucepan over medium heat. Add cream cheese, stirring until the mixture is smooth and combined.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Keep stirring until sauce thickens and achieves a creamy texture, about 5 minutes.
06 - Add noodles to the sauce, gently folding to coat. Maintain color separation for a cloud effect or swirl for a marbled presentation.
07 - Transfer to serving plates and garnish with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired. Serve immediately.
