# Ingredient List:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel preferred for best color)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 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 (optional)
# Directions:
01 - Bring a large pot of water to a boil. Divide the water into separate heatproof bowls, one for each food coloring used.
02 - Add a small amount of gel food coloring to each bowl and stir until well combined to reach vivid shades.
03 - Divide noodles evenly into batches. Cook each batch separately in the colored water for 2–3 minutes less than package instructions. Rinse noodles immediately in cold water to stop cooking, then set aside.
04 - In a saucepan over medium heat, melt butter. Add cream cheese, stirring continuously until smooth and combined.
05 - Whisk milk, parmesan (or nutritional yeast), cornstarch, salt, and white pepper into the saucepan. Cook, stirring without stopping, until the mixture thickens to a creamy consistency, about 5 minutes.
06 - Add colored noodles to the sauce, gently folding to coat while maintaining distinction between the colors or swirling for a marbled effect.
07 - Serve immediately, topping with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired.
