# What You'll Need:
→ Noodles
01 - 10.5 ounces dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 6.75 fluid ounces whole milk or plant-based milk
04 - 4.25 ounces 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 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 boiling water into separate heatproof bowls, one for each desired noodle color.
02 - Mix a small amount of food coloring gel into each bowl, blending thoroughly until vibrant hues are achieved.
03 - Separate noodles evenly and cook each batch in its respective colored boiling water for 2 to 3 minutes less than package instructions. Drain, rinse with cold water to halt cooking, and set aside.
04 - In a saucepan over medium heat, melt butter. Add cream cheese and stir until smooth. Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Cook, stirring continuously, for about 5 minutes until thickened and creamy.
05 - Fold noodles gently into the sauce, maintaining separation of colors for a cloud effect or lightly swirl for a marbled presentation.
06 - Transfer noodles to serving plates. Top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired. Serve immediately.
