# What you'll need:
→ Noodles
01 - 10.5 ounces dried wheat noodles or ramen noodles
02 - Gel food coloring (pink, blue, yellow, green; gel preferred for vivid hue)
→ Cloud Sauce
03 - 7 fluid ounces whole milk or plant-based milk
04 - 4.2 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)
# Method:
01 - Bring a large pot of water to a rolling boil, then divide the water among heatproof bowls for each color desired.
02 - Add gel food coloring to each bowl and stir thoroughly until the shade is consistent and vibrant.
03 - Divide noodles evenly and cook each portion separately in colored boiling water for 2–3 minutes less than package instructions. Rinse in cold water to halt cooking and set aside.
04 - Melt butter over medium heat in a saucepan. Add cream cheese and stir until smooth and fully combined.
05 - Whisk milk, parmesan, cornstarch, salt, and white pepper into the pan. Continue stirring until the sauce thickens and becomes creamy, roughly 5 minutes.
06 - Gently fold noodles into the sauce, keeping colors separate for a cloud effect or gently swirling for a marbled presentation without overmixing.
07 - Portion noodle clouds onto plates, topping with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired. Serve immediately.
