Colorful noodles in a creamy cloud sauce. A festive dish for gatherings, kids, and vibrant dining experiences.
# What you'll need:
→ Noodles
01 - 10.6 ounces dried wheat noodles or ramen noodles
02 - Assorted 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 - 4.2 ounces cream cheese, softened (or vegan alternative)
05 - 1 tablespoon unsalted butter (or vegan butter)
06 - 2 tablespoons grated parmesan cheese (or nutritional yeast for vegan adaptation)
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 (optional, for serving)
# Method:
01 - Bring a large pot of water to boil and carefully divide the hot water into separate heatproof bowls to match the number of colors intended.
02 - Add a small quantity of preferred gel food coloring to each bowl, stirring thoroughly until vibrant color is achieved.
03 - Divide noodles evenly and cook each portion separately in the colored boiling water for 2–3 minutes less than package directions. Immediately rinse under cold running water to halt cooking and reserve.
04 - Heat butter in a medium saucepan over moderate heat until melted. Incorporate cream cheese and stir continuously until mixture is smooth and homogeneous.
05 - Gradually whisk in milk, parmesan, cornstarch, salt, and white pepper. Continue cooking and whisking for approximately 5 minutes until the sauce thickens and becomes creamy.
06 - Add reserved colored noodles to the sauce, gently folding to coat while preserving their distinct hues for a cloud-like effect or swirling gently to achieve a marbled pattern.
07 - Plate immediately, garnishing liberally with sliced scallions, toasted sesame seeds, and edible flowers or microgreens if desired. Serve without delay.
