# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Assorted gel food coloring (pink, blue, yellow, green)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 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 rolling boil. Divide the water between several heatproof bowls, creating one bowl for each color desired.
02 - Add a small amount of gel food coloring to each bowl, stirring thoroughly to achieve saturated color.
03 - Separate the noodles into equal portions. Cook each portion in its respective colored boiling water for 2–3 minutes less than specified on the packaging; noodles will finish cooking in the sauce within the next steps.
04 - Transfer colored noodles to a colander, rinsing under cold running water to halt cooking. Arrange noodles separately for color contrast.
05 - In a saucepan over medium heat, melt butter. Stir in cream cheese until the mixture is smooth and cohesive.
06 - Whisk in milk, parmesan, cornstarch, salt, and white pepper. Continue stirring until sauce thickens to a silken, creamy consistency, approximately 5 minutes.
07 - Gently fold prepared noodles into the cloud sauce, maintaining separation of colors for a cloud effect or swirling lightly for a marbled appearance.
08 - Serve immediately. Top each portion with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired.
