# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels in pink, blue, yellow, and green hues
→ Cloud Sauce
03 - 7 fl oz whole milk or plant-based milk
04 - 4.2 oz cream cheese or vegan alternative
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 for each desired color.
02 - Mix a small amount of gel-based food coloring into each bowl, stirring to achieve vibrant shades.
03 - Split dried noodles into equal portions. Cook each batch in its respective colored water for 2–3 minutes less than package directions to allow for finishing in sauce.
04 - Drain noodles through a colander and rinse under cold water to halt cooking. Set aside, keeping colors separate.
05 - Place a saucepan over medium heat and melt unsalted butter. Stir in cream cheese until smooth.
06 - Whisk milk, parmesan cheese, cornstarch, salt, and white pepper into saucepan. Stir continuously until sauce is thick and velvety, about 5 minutes.
07 - Gently fold in the colored noodles, preserving their distinct colors for a cloud effect or swirling for a marbled presentation.
08 - Serve immediately, topped with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired.
