Low Salicylate Cashew Noodles with Greens

by | May 13, 2022

BC (before child), when Dan and I lived in the city, every Thursday we would stroll around the block to our local Taiwanese restaurant for dinner. Quite the regulars, we were always greeted with a warm smile before being sat at ‘our table’ by the window, a spot which offered a clear vantage point of city commuters hastily disembarking the train after a long workday. Each visit, we would enthusiastically look at the menu, giving the illusion of trying to decide what to eat, when deep down, we both knew we’d end up defaulting to our trusty favourites – Dan a green curry, me a stir-fry noodle, and each a cold beer to wash it all down. Eager to bring a little bit of that date night magic back into the house (we’re a while off being able to enjoy a night out sans child), I’ve started making this low salicylate version of my beloved stir-fry. Laden with vibrant greens and soft white beans tossed together with a satay-like sauce, it’s an easy-to-prepare meal that is both readily adaptable and heartwarmingly satisfying.

Enjoy xx

Low Salicylate Cashew Noodles with Greens

Adapted from C&Z

Serves 3



  • Peeler
  • Cutting board and knife
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Saucepan
  • Frypan



2 Tbsp cashew butter*

1/4 tsp citric acid

2 Tbsp sunflower oil (plus more for sautéing)

2 Tbsp soy sauce

1 Tbsp maple syrup

200 grams dry noodles

1 cup green beans (rinsed)

1 carrot (peeled and sliced into thin strips)*

1/4 clove garlic (finely minced)

1 baby bok choy (rinsed and sliced)

1/4 cup spring onions (finely chopped)

Handful of chives (finely chopped)

1 can cannellini beans (rinsed and drained)

Handful of unsalted roasted cashews (roughly chopped)**



1.) In a small bowl, whisk together cashew butter, citric acid, oil, soy sauce and maple syrup. To make sauce more pourable, add a little water as needed. Set aside.

2.) In a saucepan, cook noodles according to packet instructions. Drain, then return to saucepan and set aside.

3.) Heat oil in frypan and over low-medium heat, sauté green beans, carrot and garlic (about 4 minutes). Add remainder of vegetables plus cannellini beans and sauté for a further 3 minutes or until bok choy and other veg are tender.

4.) Add the vegetables and sauce to the noodles and toss to combine.

5.) To serve, divide mixture into bowls and sprinkle with cashews.

*Carrots are listed in the RPAH handbook as moderate in salicylates, something to be mindful of if you’re very sensitive or looking to limit your chemical load. Kęszycka et al. 2017 however list carrot as low, so I’ve included them here. Just be mindful when trying the recipe for the first time.

**While cashews have historically tested low for salicylates, more recent tests (Malaker et al. 2017) which retested with free and bound salicylates found cashews to be in the high category. Most people tolerate cashews well, while others may be prone to a reaction, in which case, skip this recipe in the future if you do find you experience any adverse effects. Alternatively, you can replace the cashew sauce with a sweet soy dressing, mixing together 1/3 cup rice wine, 2 Tbsp caster sugar, 2 Tbsp soy sauce and 2 tsp sunflower oil.

DISCLAIMER: This article is for informational purposes only. It is not intended to constitute or be a substitute for professional medical advice, diagnosis, or treatment. 


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