Vibrant noodles nestled in creamy sauce, garnished with scallions, sesame seeds, and edible flowers.
# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Gel food coloring (pink, blue, yellow, green)
→ Cloud Sauce
03 - 7 fl oz 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 white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens
# Directions:
01 - Bring a large pot of water to a boil. Divide water into separate heatproof bowls according to number of desired colors.
02 - Add gel food coloring to each bowl, stirring until shades are vivid and evenly distributed.
03 - Divide noodles evenly and cook each portion separately in colored boiling water for 2–3 minutes less than package directions. Drain and rinse under cold water; set aside.
04 - Melt unsalted butter in a saucepan over medium heat. Add cream cheese and stir continuously until smooth and integrated.
05 - Whisk in milk, grated parmesan, cornstarch, salt, and white pepper. Cook, stirring constantly, until sauce thickens to a creamy consistency, about 5 minutes.
06 - Gently fold colored noodles into sauce, keeping hues distinct for a cloud-like effect or swirl for a marbled appearance.
07 - Transfer to serving plates. Sprinkle with scallions, toasted sesame seeds, and edible flowers or microgreens as desired. Serve immediately.
