# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels in pink, blue, yellow, and 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 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
# Directions:
01 - Bring a large pot of water to a rolling boil. Divide the boiling water into separate heatproof bowls based on the number of colors desired.
02 - Add a small quantity of gel-based food coloring to each bowl, stirring thoroughly until the preferred shades are achieved.
03 - Separate noodles into equal portions and cook each batch individually in the colored water for 2–3 minutes less than package instructions to allow for finishing in sauce. Rinse noodles under cold running water to halt cooking and set aside.
04 - Place a saucepan over medium heat. Melt butter completely, then incorporate cream cheese, stirring until smooth.
05 - Whisk in milk, parmesan cheese or nutritional yeast, cornstarch, salt, and white pepper to the saucepan. Continue stirring constantly until the sauce is rich, thick, and creamy—approximately 5 minutes.
06 - Add the colored noodles to the sauce and gently fold to coat, maintaining distinct colors for a cloud effect or gently swirling for a marbled presentation.
07 - Portion onto plates and garnish with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired. Serve immediately.
