INGREDIENTS
4
large Swiss chard leaves
3
medium carrots
1
medium zucchini
1/2
large long English cucumber
1
medium bell pepper
1/2
bunch cilantro
24
basil leaves
5 oz
brown rice vermicelli, dry
1/3 cup
smooth peanut butter, unsalted
1/4 cup
orange juice (I juiced 1 medium orange)
3 tbsp
soy sauce (I used Bragg liquid aminos)