Colorful noodles in creamy cloud sauce, garnished with scallions, sesame and edible flowers. Vegetarian-friendly fusion meal.
# Components:
→ Noodles
01 - 10.5 oz dried wheat noodles or ramen noodles
02 - Food coloring gels—pink, blue, yellow, and green (gel preferred for vibrancy)
→ 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 white pepper
→ Garnish
10 - 2 scallions, finely sliced
11 - 1 tablespoon toasted sesame seeds
12 - Edible flowers or microgreens, optional
# Directions:
01 - Fill a large pot with water and bring to a rolling boil. Split the boiling water into separate heatproof bowls according to the desired number of noodle colors.
02 - In each bowl, blend in a small amount of food coloring gel, stirring thoroughly to achieve vibrant and even hues.
03 - Divide noodles evenly and cook each portion in its designated colored water for 2–3 minutes less than package recommendations. Drain and rinse noodles under cold water to halt cooking; set aside.
04 - Place butter in a saucepan over medium heat and allow to melt. Add cream cheese, whisking continuously until smooth and integrated.
05 - Incorporate milk, parmesan or nutritional yeast, cornstarch, salt, and white pepper into the saucepan. Stir non-stop until the sauce reaches a thick and creamy consistency, about 5 minutes.
06 - Carefully add the colored noodles to the sauce, gently folding to coat. Maintain color separation for a cloud effect or swirl lightly for a marbled pattern.
07 - Immediately portion onto plates. Finish with scallions, toasted sesame seeds, and optional edible flowers or microgreens.
