# 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
07 - 1 tsp cornstarch
08 - 1/4 tsp salt
09 - 1/4 tsp ground 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 boil. Divide the boiling water into several heatproof bowls, one for each noodle color desired.
02 - Add a small amount of gel food coloring to each bowl, stirring thoroughly to reach vibrant shades.
03 - Divide noodles evenly. Cook each batch in its respective colored water for 2–3 minutes less than package instructions. Drain each portion with a colander and rinse under cold water. Set aside.
04 - Place a saucepan over medium heat and melt the butter. Add cream cheese and stir continuously until smooth.
05 - Whisk in the milk, parmesan, cornstarch, salt, and white pepper. Continue stirring until the sauce thickens and becomes creamy, approximately 5 minutes.
06 - Transfer colored noodles into the sauce. Gently fold to evenly coat while keeping colors distinct, or swirl lightly for a marbled visual effect.
07 - Immediately plate the noodles. Sprinkle with sliced scallions and toasted sesame seeds. Garnish with edible flowers or microgreens, if desired.
