# Components:
→ Noodles
01 - About 10.6 ounces dried wheat noodles or ramen noodles
02 - Food coloring gels in pink, blue, yellow, and green
→ Cloud Sauce
03 - About 3/4 cup whole milk or plant-based milk
04 - About 4.2 ounces 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 white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens as desired
# Directions:
01 - Bring a large pot of water to a boil, then divide the boiling water into several heatproof bowls according to the number of colors you want.
02 - Add a small amount of gel food coloring to each bowl and stir thoroughly until the water reaches your desired vibrant shades.
03 - Split dried noodles into equal portions and cook each batch separately in the colored boiling water for 2–3 minutes less than package instructions. Drain and rinse under cold water to halt cooking; set aside.
04 - Place a saucepan over medium heat and melt the butter. Add cream cheese, stirring until completely smooth.
05 - Whisk in milk, parmesan cheese or nutritional yeast, cornstarch, salt, and white pepper. Stir constantly and cook until the sauce thickens to a creamy consistency, about 5 minutes.
06 - Add the colored noodles to the saucepan and gently fold to coat, maintaining distinct color swirls for a cloud effect or swirling lightly for a marbled presentation.
07 - Transfer noodles to serving bowls and garnish with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if preferred.
