# Components:
→ Noodles
01 - 10.6 oz dried wheat noodles or ramen noodles
02 - Gel food coloring in pink, blue, yellow, and green varieties
→ Cloud Sauce
03 - 0.85 cup whole milk or plant-based milk
04 - 4.2 oz 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 ground white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens
# Method:
01 - Fill a large pot with water and bring to a rolling boil. Portion the boiling water into separate heatproof bowls based on your color count.
02 - Add a small amount of gel food coloring to each bowl, mixing thoroughly until you achieve vibrant shades.
03 - Divide noodles evenly and cook each batch separately in the colored boiling water for 2-3 minutes less than package instructions. Drain and rinse in cold water to halt cooking; set aside.
04 - In a saucepan over medium heat, melt the butter. Incorporate cream cheese, stirring until the mixture is uniform and smooth.
05 - Whisk in milk, grated parmesan, cornstarch, salt, and white pepper. Continue stirring until the sauce thickens to a creamy consistency, approximately 5 minutes.
06 - Gently fold colored noodles into the sauce, maintaining distinct hues for a cloudlike effect or swirling for a marbled presentation.
07 - Immediately plate noodles, topping each portion with scallions, toasted sesame seeds, and edible flowers or microgreens as desired.
