# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 7 fl oz whole milk or plant-based milk
04 - 4.25 oz cream cheese or vegan alternative
05 - 1 tbsp unsalted butter or vegan butter
06 - 2 tbsp grated parmesan cheese or nutritional yeast for vegan
07 - 1 tsp cornstarch
08 - 1/4 tsp salt
09 - 1/4 tsp white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tbsp 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 evenly into heatproof bowls, matching the number of desired noodle colors.
02 - Add a small amount of food coloring gel to each bowl, mixing thoroughly to achieve vivid shades.
03 - Separate noodles into equal portions. Simultaneously cook each portion in its respective colored boiling water for 2–3 minutes less than package instructions. Rinse noodles under cold water and set aside to halt the cooking process.
04 - Melt butter in a saucepan over medium heat. Add cream cheese and stir until fully smooth and incorporated.
05 - Add milk, parmesan cheese (or nutritional yeast), cornstarch, salt, and white pepper to the saucepan. Whisk continuously until the mixture thickens and reaches a creamy consistency, about 5 minutes.
06 - Add the cooked, colored noodles to the sauce. Gently fold to coat, keeping the colors separate for a cloud effect, or swirl for a marbled appearance.
07 - Dish immediately onto plates. Top with sliced scallions, toasted sesame seeds, and optional edible flowers or microgreens for enhanced presentation.
