# What You'll Need:
→ Noodles
01 - 300 g dried wheat noodles or ramen noodles (approximately 10.6 oz)
02 - Food coloring gels: pink, blue, yellow, green (use gel coloring for best vibrancy)
→ Cloud Sauce
03 - 200 ml whole milk or plant-based milk (approximately 3/4 cup plus 2 teaspoons)
04 - 120 g cream cheese or vegan alternative (approximately 4.25 oz)
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)
# Method:
01 - Bring a large pot of water to a boil. Divide the boiling water among several heatproof bowls according to the number of colors desired.
02 - Add a small amount of the chosen food coloring gel to each bowl and stir until evenly colored and vibrant.
03 - Divide noodles into equal portions. Boil each portion separately in the colored water for 2–3 minutes less than the package instructions. Rinse with cold water to stop cooking, then set aside.
04 - Heat a saucepan over medium heat. Melt the butter, then add cream cheese, stirring continuously until completely smooth.
05 - Whisk milk, parmesan cheese, cornstarch, salt, and white pepper into the saucepan. Stir constantly and cook for about 5 minutes, until the sauce thickens to a creamy consistency.
06 - Add the colored noodles to the creamy sauce, gently folding to coat. Maintain separation of colors for a cloud-like effect or gently swirl for a marbled appearance.
07 - Plate the noodles immediately, garnishing with sliced scallions, toasted sesame seeds, and optional edible flowers or microgreens.
