# Components:
→ Noodles
01 - 10.6 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green—gel coloring preferred)
→ Cloud Sauce
03 - 0.85 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)
# Directions:
01 - Bring a large pot of water to a boil. Separate into bowls based on desired noodle colors.
02 - Add gel food coloring to each bowl, stirring until evenly distributed and vibrant.
03 - Divide noodles equally. Cook each portion in colored boiling water for 2–3 minutes less than package instructions. Rinse noodles under cold water to stop cooking and set aside.
04 - Melt butter in a saucepan over medium heat. Stir in cream cheese until smooth.
05 - Whisk in milk, grated parmesan, cornstarch, salt, and white pepper. Cook, stirring constantly, until thick, smooth, and creamy, about 5 minutes.
06 - Add noodles to the sauce, gently folding to coat. Preserve color separation for a cloud effect, or swirl lightly for marbling.
07 - Dish immediately. Top with sliced scallions, sesame seeds, and edible flowers or microgreens if desired.
