# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Gel food colorings (pink, blue, yellow, green; gel coloring recommended for vibrancy)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 oz cream cheese or vegan cream cheese
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 filled with water to a boil. Portion the boiled water into multiple heatproof bowls, reserving one for each color intended.
02 - Add a small amount of gel food coloring to each bowl and stir thoroughly to achieve the desired vibrancy.
03 - Divide dried noodles into equal sections and cook each batch separately in the colored boiling water, reducing cooking time by 2–3 minutes from package instructions. Rinse with cold water and set aside.
04 - In a saucepan over medium heat, melt butter. Add cream cheese, whisking until the mixture is fully smooth.
05 - Pour in milk, blend in grated parmesan, cornstarch, salt, and white pepper. Continue whisking until the sauce thickens and becomes creamy, approximately 5 minutes.
06 - Add cooked noodles to the sauce and fold gently to coat. Preserve the distinct colored strands for a cloud effect, or swirl lightly for a marbled design.
07 - Dish immediately, finishing with sliced scallions, toasted sesame seeds, and optional edible flowers or microgreens.
