# What you need:
→ Noodle Base
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; gel preferred)
→ Cloud Cream Sauce
03 - 3/4 cup whole milk or plant-based milk
04 - 4.25 oz 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)
# Steps to follow:
01 - Bring a large pot of water to a rolling boil. Divide boiling water into individual heatproof bowls, according to the number of colors desired.
02 - Add a small amount of gel food coloring to each bowl, stirring thoroughly to reach vibrant hues.
03 - Divide dried noodles evenly among bowls. Cook each portion in colored boiling water for 2–3 minutes less than the package directions, allowing for further cooking in the sauce. Drain and rinse under cold water to halt cooking; set aside.
04 - In a medium saucepan over medium heat, melt butter. Add cream cheese and stir until smooth and fully incorporated.
05 - Whisk in milk, parmesan cheese, cornstarch, salt, and white pepper. Stir constantly until the mixture thickens into a creamy sauce, approximately 5 minutes.
06 - Transfer noodles gently into the sauce, folding to coat while preserving color separation for a cloud-like effect. Swirl for marbled appearance if preferred.
07 - Serve immediately, topped with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired.
