# Ingredient list:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels in pink, blue, yellow, and green
→ Cloud Sauce
03 - 6.8 fl oz whole milk or plant-based milk
04 - 4.2 oz cream cheese or vegan alternative
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)
# Step-by-Step Guide:
01 - Fill a large pot with water and bring to a rolling boil. Divide the boiling water amongst several heatproof bowls based on the number of colors desired.
02 - Add a small amount of gel food coloring to each bowl and stir thoroughly until uniform in color.
03 - Portion the dried noodles evenly and place each into a separate bowl of colored boiling water. Cook 2 to 3 minutes less than package directions, then transfer to a colander, rinse thoroughly under cold running water to halt cooking, and set aside.
04 - In a medium saucepan over moderate heat, melt butter until foaming. Add cream cheese and stir constantly until the mixture is fully smooth.
05 - Gradually whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Continue cooking, stirring continuously, until the sauce thickens and turns creamy, about 5 minutes.
06 - Add the colored noodles to the saucepan and gently fold to coat each strand. For a distinct cloud effect, keep colors separate, or swirl for a marbled appearance.
07 - Transfer to serving plates immediately. Garnish with sliced scallions, toasted sesame seeds, and, if desired, edible flowers or microgreens.
