<http://schema.org/recipeInstructions>
" Prepare linguine as label directs but do not use salt. Meanwhile, in cup, stir hoisin sauce, soy sauce, and cornstarch until smooth, set aside. In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot. Add mushrooms and cook about 5 minutes or until mushrooms are golden and liquid evaporates, stirring frequently. Stir in ginger, cook 30 seconds. Remove mushroom mixture to bowl. In same skillet, in remaining 1 teaspoon vegetable oil, cook carrots 2 minutes, stirring frequently. Stir in zucchini and green onions and cook about 10 minutes longer or until vegetables are tender-crisp. Stir in chicken broth, cornstarch mixture, and mushroom mixture. Heat to boiling, cook 1 minute. To serve, toss linguine, cooked vegetable mixture, and rice vinegar together in large serving bowl."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5787/vegetable-lo-mein-2422/>