# What You Need:
→ Noodles
01 - 10.5 ounces dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 ounces cream cheese or vegan cream cheese
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. Separate the hot water into individual heatproof bowls, one for each color you plan to use.
02 - Add a small quantity of gel food coloring to each bowl, stirring thoroughly to reach the desired vibrance.
03 - Divide dry noodles evenly among the bowls and cook each portion separately in its colored boiling water for 2–3 minutes less than package instructions. Immediately rinse noodles under cold water to halt cooking and preserve color.
04 - Set a medium saucepan over moderate heat and melt the butter. Once melted, incorporate cream cheese, stirring until completely smooth.
05 - Gradually whisk in milk, parmesan, cornstarch, salt, and white pepper. Cook, stirring constantly, until the sauce thickens and achieves a creamy consistency, approximately 5 minutes.
06 - Add the colored noodles to the saucepan and gently fold to coat, preserving color separation for a cloud-like effect, or lightly swirl for a marbled presentation.
07 - Plate immediately, finishing each portion with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired.
