# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel type for optimal vibrancy)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 oz cream cheese or vegan cream cheese
05 - 1 tbsp unsalted butter or vegan butter
06 - 2 tbsp grated parmesan cheese or nutritional yeast
07 - 1 tsp cornstarch
08 - 1/4 tsp salt
09 - 1/4 tsp ground white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tbsp toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Bring a large pot of water to a rolling boil. Separate the water into individual heatproof bowls, allocating one for each desired noodle color.
02 - Add a small quantity of gel food coloring to each bowl and stir thoroughly to establish vibrant, uniform shades.
03 - Divide noodles evenly among the colored bowls and cook each portion for 2–3 minutes less than the package directions to maintain al dente texture. Transfer finished noodles to a colander, rinse under cold water to halt cooking, and set aside.
04 - Set a saucepan over medium heat and melt unsalted butter. Add cream cheese, whisking until it forms a smooth blend.
05 - Incorporate milk, grated parmesan (or nutritional yeast), cornstarch, salt, and ground white pepper. Continue stirring until the mixture thickens to a creamy, cloud-like consistency, approximately 5 minutes.
06 - Introduce the colored noodles into the sauce, gently folding to coat each strand while maintaining visual separation for a distinctive cloud effect or swirling for a marbled presentation.
07 - Plate immediately, finishing with a sprinkle of scallions, toasted sesame seeds, and, if available, edible flowers or microgreens.
