# Components:
→ Noodles
01 - 10.5 oz 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 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)
# Directions:
01 - Bring a large pot of water to a boil. Divide boiling water into separate heatproof bowls to match the number of colors desired.
02 - Add a small amount of gel food coloring to each bowl, stirring thoroughly to achieve vibrant shades.
03 - Portion the noodles equally and cook each batch separately in the colored boiling water for 2 to 3 minutes less than package instructions. Rinse noodles under cold running water to halt cooking and set aside.
04 - In a saucepan set over medium heat, melt the butter. Incorporate cream cheese, stirring until a smooth consistency is achieved.
05 - Whisk in milk, parmesan (or nutritional yeast), cornstarch, salt, and white pepper. Continue stirring until the sauce thickens and becomes creamy, approximately 5 minutes.
06 - Add colored noodles to the sauce, gently folding to coat. Maintain distinct colors for a cloud effect, or gently swirl for a marbled appearance.
07 - Serve immediately, garnished with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if preferred.
