“Noodles and butter, noodles and butter, you are my favorite treat. Noodles and butter, noodles and butter, there is no other, nothing else that I want to eat!” So proclaims a very catchy little tune by Caspar Babypants, a silly yet delightful children’s music artist. He goes on to assert that he doesn’t like chocolate cake, tangerines, or lollipops like others do; noodles and butter is “the only one I need.”

While I don’t prefer Benson to say he doesn’t like any food – I encourage him to replace it with “don’t prefer,” like I just did – nor to mention his dislike more than necessary, I can appreciate that the singer designates a savory food as his favorite. While my son admittedly eats a very broad range of foods, his volumetric appetite is frustratingly minimal … until the sugary things come out. I’m afraid he has more than a sweet tooth; he has sweet teeth. 

Some of his best-loved foods are naturally sweet, as in the mangos, strawberries, and blueberries that he just told me are his favorites. I’m delighted with those picks, of course, although I’m fairly certain they would still lose out to marshmallows, suckers, or ice cream if faced with the choice. 

It really does all depend on the day though, I suppose. He is three, after all – capriciousness is one of this age’s strongest suits. Nothing is certain from day to day, or even minute to minute. 

So I can say, in general and with qualifications, that Benson does like noodles, just not preferred over root beer floats and bubblegum like Caspar. It helps sometimes to call them worms, in classic little-boy style. 

Ki babe, on the other hand, is a carbs kind of girl, and so far noodles almost always pique her interest. We’ve had more luck with spaghetti as the shape of choice for both kids, maybe because those long wormy, floppy noodles are messier and more tactile fun. Seriously though, is there anything messier than spaghetti & marinara plus children? I’m not even safe with that menu, so it doesn’t bode well.  

I don’t remember eating noodles often growing up, which is a little surprising since they are impressively economical, easy, and versatile. We would have spaghetti some, maybe homemade mac and cheese every now and then. And for a real treat, boxed mac and cheese – which feels so rude to say now, but that’s how we felt about it as kids, especially with a sprinkle of creole seasoning on it. 

We have noodles somewhat often here on the farm, although typically not those two classics. I’ve gained an appreciation for rotini and penne, how a slightly different shape changes the whole feeling of the meal. Or, like rice noodles, where the same shape but a different grain completely changes what part of the globe our plate feels like it came from. I particularly like “cheating” and using whole-wheat spaghetti for Asian-style recipes: pasta isn’t just for Italians. 

Nor is it just for Caspar Babypants. As long as we still get a little chocolate cake and tangerines. 

Peanut Sesame Noodles

Noodles and peanut butter is not my favorite treat per se, but it is one of my favorite pastas. I just asked Benson and he said his is “sandwich noodles,” so you can be glad he’s not the one writing the recipe. This dish is great just as is, but is also so versatile: throw in a protein of choice (we added smoked pork and it was spot on) and/or whatever veg you have on hand. Kiah turned one year old last week (!) and a plate of carbs seemed appropriate to serve during her birthday week; she enjoyed both eating and throwing them. 

Prep tips: the amount of sriracha is totally up to you, and a different hot sauce works too if you don’t have that particular one. 

• ¼ cup peanut butter

• ¼ cup tahini 

• ¼ cup soy sauce

• 2 tablespoons rice vinegar

• 2 tablespoons brown sugar

• 1” knob fresh ginger

• dash sriracha 

• 1 pound whole-wheat spaghetti noodles, cooked and drained

• 1-2 carrots, shredded

• 1 tablespoon toasted sesame seeds

Combine first 7 ingredients in a blender, and process until smooth. Toss with noodles and carrots; season to taste; and garnish with sesame seeds. Serve warm or cold. 

Amanda Miller lives with her husband, two young children, and whoever else God brings them through foster care on the family dairy farm in Hutchinson. She enjoys doing some catering, teaching cooking classes, and freelancing, but mostly chasing after her kids. Reach her at hyperpeanutbutter@gmail.com.