# What You’ll Need:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, 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 for vegan)
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:
01 - Bring a large pot of water to a rolling boil. Divide the boiling water into separate heatproof bowls according to the number of colors desired.
02 - Add small amounts of food coloring gel to each bowl, stirring thoroughly until the shade is vibrant and evenly distributed.
03 - Divide noodles into equal portions. Cook each portion separately in the prepared colored water for 2–3 minutes less than package directions. Rinse noodles under cold water to halt cooking and set aside.
04 - In a saucepan over medium heat, melt the butter. Add cream cheese, stirring until fully integrated and smooth.
05 - Whisk in milk, grated parmesan cheese, cornstarch, salt, and white pepper. Continue cooking, stirring constantly until the sauce thickens to a creamy consistency, about 5 minutes.
06 - Add the colored noodles to the sauce. Gently fold to evenly coat, maintaining distinct color zones or swirl lightly for a marbled effect.
07 - Serve immediately, garnished with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired.
