# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel type preferred for vibrancy)
→ 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 ground white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# Preparation Steps:
01 - Bring a large pot of water to a boil. Divide the boiling water into several heatproof bowls, allocating one bowl for each chosen color.
02 - Add a touch of food coloring gel to each bowl, stirring until the color is vibrant and evenly distributed.
03 - Separate the noodles into equal portions. Cook each batch in its respective colored water for 2–3 minutes less than the package instructions. Drain promptly and rinse under cold water to halt cooking. Set aside.
04 - Melt butter in a medium saucepan over moderate heat. Add cream cheese and stir until a smooth mixture forms.
05 - Whisk milk, parmesan, cornstarch, salt, and white pepper into the saucepan. Continue stirring constantly until the sauce becomes thick and creamy, about 5 minutes.
06 - Gently fold the colored noodles into the sauce, keeping colors separate for a cloud effect or swirl together for a marbled appearance.
07 - Transfer noodles to plates and top with scallions, toasted sesame seeds, and edible flowers or microgreens, if desired. Serve immediately.
