# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Gel food coloring (pink, blue, yellow, green; gel type for best color)
→ Cloud Sauce
03 - 7 fl oz whole milk or unsweetened 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 2 tablespoons 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 - Bring a large pot of water to a vigorous boil. Divide the boiling water evenly into separate heatproof bowls for each desired color.
02 - Stir a small amount of gel food coloring into each bowl until the shade is evenly distributed and vibrant.
03 - Divide noodles evenly and cook each portion separately in the colored boiling water for 2–3 minutes less than package recommendations. Immediately rinse under cold running water to halt cooking. Set aside, keeping colors separate.
04 - Place butter into a medium saucepan and melt over medium heat. Add cream cheese, stirring continuously until mixture is completely smooth.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Cook, stirring without pause, until sauce is thickened and velvety, about 5 minutes.
06 - Gently fold cooked noodles into the sauce, preserving individual colors for a cloud-like appearance or swirling lightly for a marbled look.
07 - Serve immediately, garnished with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired.
