# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels, assorted colors (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 for vegan
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 steps:
01 - Bring a large pot of water to a boil. Divide the boiling water evenly into separate heatproof bowls, matching the number of colors desired.
02 - Add a small amount of food coloring gel to each bowl. Stir thoroughly until the water achieves the preferred vibrancy.
03 - Divide noodles into equal portions. Cook each portion separately in the colored boiling water for 2 to 3 minutes less than package directions. Drain promptly and rinse with cold water to halt cooking. Set aside.
04 - In a saucepan over medium heat, melt butter. Add cream cheese and stir continuously until the mixture becomes smooth.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue stirring until the sauce thickens and acquires a creamy texture, approximately 5 minutes.
06 - Add colored noodles to the sauce. Gently fold to coat, keeping colors as distinct as possible for a cloud effect, or swirl gently for a marbled presentation.
07 - Transfer immediately to serving plates. Top with sliced scallions, toasted sesame seeds, and, if desired, edible flowers or microgreens.
