Colorful noodles in luscious cloud sauce, garnished with scallions, sesame seeds, and edible flowers. Whimsical and fun.
# What you'll need:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels (pink, blue, yellow, green; use gel for best results)
→ 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
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)
# Method:
01 - Fill a large pot with water and bring to a vigorous boil. Divide the boiling water into several heatproof bowls according to desired noodle colors.
02 - Add a small amount of food coloring gel to each bowl, stirring thoroughly until the color is evenly distributed and vibrant.
03 - Split the dried noodles into equal portions. Cook each portion separately in the colored boiling water for 2–3 minutes less than the package instructions. Transfer to a colander, rinse with cold water to halt cooking, and set aside.
04 - Place a saucepan on medium heat. Add unsalted butter and melt, then incorporate cream cheese, stirring until completely smooth.
05 - Whisk in the milk, grated parmesan, cornstarch, salt, and white pepper. Continue to stir constantly until the mixture thickens to a creamy consistency, approximately 5 minutes.
06 - Gently fold the colored noodles into the sauce, preserving color separation for a cloud effect or lightly swirling for a marbled appearance.
07 - Immediately plate and top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens as desired. Serve while hot.
