# Components:
→ Noodles
01 - 10.6 ounces dried wheat noodles or ramen noodles
02 - Assorted gel food coloring (pink, blue, yellow, green)
→ Cloud Sauce
03 - 6.8 fluid ounces 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 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 based on the number of colors desired.
02 - Add a small amount of gel food coloring to each bowl, stirring thoroughly until the shade reaches desired vibrancy.
03 - Divide the noodles evenly and cook each portion separately in colored boiling water for 2 to 3 minutes less than package instructions to retain firmness. Drain and rinse with cold water to halt cooking; set aside.
04 - In a saucepan over medium heat, melt the butter. Add cream cheese and stir until the mixture becomes smooth and well incorporated.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue stirring constantly for approximately 5 minutes until the sauce thickens and develops a creamy texture.
06 - Gently fold the cooked noodles into the sauce, maintaining clear separation of colors for a cloud effect or lightly swirling for a marbled appearance.
07 - Immediately portion onto plates. Top with sliced scallions, toasted sesame seeds, and, if preferred, edible flowers or microgreens.
