# Ingredient List:
→ Noodles
01 - 10.6 ounces dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel preferred for intensity)
→ Cloud Sauce
03 - 6.8 fluid ounces whole milk or plant-based milk
04 - 4.3 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 boil. Split the boiling water into separate heatproof bowls for each color desired.
02 - Stir a small amount of gel food coloring into each bowl, blending thoroughly to achieve vibrant hues.
03 - Divide the noodles into equal portions. Cook each portion separately in the colored boiling water, reducing the recommended time by 2–3 minutes. Rinse noodles under cold water and set aside.
04 - In a saucepan over medium heat, melt butter until foaming. Add cream cheese and stir continuously until the mixture becomes silky.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue stirring until the sauce thickens and reaches a smooth, creamy consistency, about 5 minutes.
06 - Add the colored noodles to the sauce, gently folding to coat. Retain color separation for a cloud pattern or lightly swirl for a marbled effect.
07 - Transfer noodles to serving plates. Top with scallions, toasted sesame seeds, and edible flowers or microgreens, if desired. Serve immediately.
