# 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 - 4.3 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)
# Method:
01 - Fill a large pot with water and bring to a rolling boil. Separate boiling water into several heatproof bowls, depending on the number of noodle colors.
02 - Add a small amount of food coloring gel to each bowl, stirring until the desired vibrancy is achieved.
03 - Evenly portion noodles and cook each group in the colored boiling water, allowing 2–3 minutes less than package directions. Transfer each batch immediately to a colander and rinse under cold water to halt cooking. Set aside, keeping colors separate.
04 - In a medium saucepan over moderate heat, melt butter. Incorporate cream cheese, stirring continuously until smooth.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue stirring until the sauce thickens to a smooth, creamy consistency, approximately 5 minutes.
06 - Gently fold the colored noodles into the sauce, preserving color separation for a cloud effect or lightly swirling for a marbled appearance.
07 - Divide noodles among plates. Top with sliced scallions, toasted sesame seeds, and optional edible flowers or microgreens. Serve immediately.
