Vivid noodles in creamy, cloud-like sauce with scallions, sesame, and flowers. Perfect for delightful gatherings.
# Components:
→ Noodles
01 - 10.6 oz dried wheat noodles or ramen noodles
02 - Assorted food coloring gels (pink, blue, yellow, green; gel coloring preferred for vibrancy)
→ Cloud Sauce
03 - 6.8 fl oz whole milk or plant-based milk
04 - 4.2 oz cream cheese or vegan alternative
05 - 1 tbsp unsalted butter or vegan butter
06 - 2 tbsp grated parmesan cheese or nutritional yeast for vegan
07 - 1 tsp cornstarch
08 - 1/4 tsp salt
09 - 1/4 tsp white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tbsp toasted sesame seeds
12 - Edible flowers or microgreens (optional)
# Directions:
01 - Bring a large pot of water to a rolling boil. Carefully divide the boiling water into separate heatproof bowls, allocating one for each color desired.
02 - Dispense a small amount of gel food coloring into each bowl. Stir thoroughly to achieve vibrant and uniform coloration.
03 - Divide the dried noodles evenly and cook each portion in its respective colored bowl for 2–3 minutes less than the package instructions. Drain, rinse with cold water to halt the cooking, and set aside to preserve distinct colors.
04 - In a medium saucepan over moderate heat, melt the butter. Add cream cheese and whisk until a smooth, cohesive mixture forms.
05 - Whisk in the milk, parmesan, cornstarch, salt, and white pepper. Continue cooking, stirring frequently, until the sauce thickens and becomes luxuriously creamy, about 5 minutes.
06 - Gently fold the colored noodles into the sauce, taking care to retain color separation for a cloud effect or swirl lightly for a marbled appearance.
07 - Immediately plate the noodles, topping with sliced scallions, toasted sesame seeds, and, if desired, a sprinkle of edible flowers or microgreens.
