# What You'll Need:
→ Noodles
01 - 10.5 ounces dried wheat noodles or ramen noodles
02 - Food coloring gel in pink, blue, yellow, and green
→ Cloud Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 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 ground white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# How to Make It:
01 - Fill a large pot with water and bring to a rapid boil. Divide boiling water equally among several heatproof bowls, based on the number of colors desired.
02 - Add a small quantity of food coloring gel to each bowl. Stir thoroughly to achieve vivid shades.
03 - Distribute the dried noodles evenly into each bowl. Boil separately, cooking 2–3 minutes less than package directions to maintain firmness. Immediately rinse noodles under cold water to halt cooking and set aside.
04 - Melt butter in a saucepan over medium heat. Add cream cheese, stirring constantly until the mixture is smooth and uniform.
05 - Whisk in milk, grated parmesan cheese, cornstarch, salt, and white pepper. Continue to cook, stirring, for about 5 minutes until the sauce is glossy, velvety, and thickened.
06 - Transfer colored noodles to the saucepan. Gently fold into the sauce, preserving the separation of vibrant colors for a cloud-like texture or swirl gently for a marbled appearance.
07 - Dish immediately. Top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as a finishing touch.
