# Components:
→ Noodles
01 - 10.6 oz dried wheat noodles or ramen noodles
02 - Gel food coloring (pink, blue, yellow, green; gel form preferred)
→ Cloud Sauce
03 - 3/4 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)
# Method:
01 - Bring a large pot of water to a boil. Divide boiling water into several heatproof bowls according to the chosen number of noodle colors.
02 - Stir a small quantity of gel food coloring into each bowl until the water reaches the desired vibrant shade.
03 - Divide noodles evenly among colored boiling water batches. Cook each portion 2–3 minutes less than package directions, then rinse immediately under cold water to halt cooking and reserve.
04 - In a saucepan over medium heat, melt butter. Incorporate cream cheese and stir until the mixture is homogenous and silky.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Cook, stirring continuously, until the sauce thickens to a creamy consistency, approximately 5 minutes.
06 - Transfer cooked noodles to the sauce, gently folding to coat each strand. Maintain separation of hues for a cloud effect, or swirl lightly for a marbled presentation.
07 - Arrange noodles on serving plates. Top with scallions, toasted sesame seeds, and edible flowers or microgreens if desired. Present immediately for best texture and appearance.
