As college students it can be hard to indulge in the wonderful foods that Napa Valley has to offer. Your heart may say “Tra Vigne,” but your bank account says, “Ramen.” Not to worry, I have some souper recipes that will steam up your life and save you on cash.

These are just two recipes that you can try in your dorm or sharing with that special someone if you decide to canoodle!

Spicy (Sriracha) Ramen

For those that like a little chili in their lives, this recipe will be sure to spice up your noods.

Instructions: Add the sesame oil and sriracha to a pot and bring to a simmer over medium-heat. Add the onion and cook for 4 minutes, stirring occasionally. Add the garlic, and seasonings; cook for 2 minutes. Add 2 cups of water. Bring to a simmer; add soy sauce and simmer for 8-10 minutes. Taste and adjust seasonings as needed. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). Enjoy!

Ingredients: 2 tablespoons sesame oil 2 tablespoons sriracha hot sauce 1 small onion, diced 5 cloves garlic, minced 1/2 teaspoon garlic powder 2 cups water 1 tablespoon soy sauce 3 packages ramen noodles 1/2 cup scallions, chopped 1/2 cup cilantro, chopped

Ramen Mac and Cheese

Instructions: 1.Bring a pot of water to boil and add noodles. Boil 1 minute, or 1 minute 15 seconds. 2.Drain in a colander and rinse with cold water. Spray a little oil and toss them around with your hands breaking them up. 3.Heat butter in a large saucepan on medium heat and add flour to make a roux. Cook about a minute. 4.Pour in the milk and cook until it becomes frothy and thick, stir occasionally. 5.Reduce heat to low and gradually add cheese. 6.Add salt and stir until cheese is melted. 7.Increase heat to medium to medium/low and add noodles. Cook until heated through, about 1-2 minutes. Add milk a Tbsp. at a time if you want the sauce to be looser.

Ingredients: 4 packages of ramen noodles 1 Tbsp. butter 1 Tbsp. flour 1½ cups milk 2 cups shredded pepper jack cheese ½ tsp. salt