# What You'll Need:
→ Noodles
01 - 10 oz dried wheat noodles or ramen noodles
02 - Food coloring gels in pink, blue, yellow, and green (gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 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 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 rolling boil. Divide the boiling water into multiple heatproof bowls according to the number of desired noodle colors.
02 - Add a small amount of food coloring gel to each bowl of hot water, stirring thoroughly to reach the intended vibrancy for each shade.
03 - Separate dried noodles into equal portions and cook each batch in its corresponding colored bowl for 2–3 minutes less than package instructions. Immediately rinse noodles under cold water to halt cooking and preserve color. Set aside.
04 - Melt unsalted butter in a saucepan over medium heat. Add cream cheese, stirring until the mixture is fully smooth.
05 - Whisk in whole milk, grated Parmesan, cornstarch, salt, and white pepper. Continue stirring constantly until sauce thickens and turns creamy, usually within about 5 minutes.
06 - Gently fold the colored noodles into the sauce, keeping each color distinct for a cloud effect or lightly swirling for a marbled appearance.
07 - Plate immediately and top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if using.
