# Components:
→ Noodles
01 - 10.6 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 3/4 cup 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 white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# Method:
01 - Bring a large pot of water to a rolling boil. Divide the boiling water into heatproof bowls based on the number of desired noodle colors.
02 - Stir a small amount of gel food coloring into each bowl, mixing thoroughly until the chosen hue is achieved.
03 - Portion the noodles evenly and cook each batch separately in the colored boiling water for 2–3 minutes less than package directions. Rinse noodles under cold running water to halt cooking and reserve.
04 - Melt butter in a saucepan over medium heat. Add cream cheese and stir continuously until the mixture becomes smooth.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue to cook, stirring consistently, until sauce thickens to a creamy texture—approximately 5 minutes.
06 - Fold the colored noodles gently into the sauce, either keeping colors separated for a cloud-like presentation or swirling for a marbled effect.
07 - Plate the noodles immediately and garnish with scallions, toasted sesame seeds, and edible flowers or microgreens if desired.
