01 - Fill a large pot with water and bring to a rolling boil. Divide the boiling water among several heatproof bowls based on the number of colors you plan to use.
02 - Introduce a small quantity of gel food coloring to each bowl, stirring thoroughly until you achieve vivid, even hues.
03 - Separate noodles into equal portions. Cook each portion individually in its colored boiling water for 2–3 minutes less than instructed on the package, allowing for final cooking in the sauce. Rinse noodles under cold running water to halt cooking, then reserve.
04 - In a saucepan set over medium heat, melt unsalted butter. Add cream cheese, whisking gently until a smooth texture is reached.
05 - Slowly incorporate milk, parmesan cheese, cornstarch, salt, and white pepper. Continue stirring constantly until the mixture thickens and becomes creamy—approximately 5 minutes.
06 - Carefully fold the pre-cooked noodles into the sauce, maintaining separation of colors for a cloud-like effect, or gently swirl for a marbled presentation.
07 - Plate the noodles immediately. Top with sliced scallions, toasted sesame seeds, and edible flowers or microgreens, if using.