<http://schema.org/recipeInstructions>
" Prepare noodles as label directs; drain and keep warm. (If package has no directions, cook as you would regular pasta but cook only until just tender, about 5 minutes.) Meanwhile, remove outer leaf from stalk of lemongrass. From bulb end, trim and cut a 6-inch-long piece; discard top. Cut lemongrass stalk lengthwise in half. Slice 2 green onions into 1-inch pieces; reserve remaining 2 for garnish. In nonstick 12-inch skillet over medium-high heat, in hot vegetable oil, cook mushrooms and cut green onions until vegetables are golden brown. Remove to small bowl. To same skillet, add ginger root and red curry paste; cook, stirring, 1 minute. Add lemongrass, chicken strips, soy sauce, coconut milk, and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until chicken just loses its pink color throughout. While chicken is cooking, cut red pepper and remaining green onions into 3-inch-long paper-thin strips. Remove lemongrass from chicken mixture and discard. Stir in mushroom mixture and cilantro; heat through. Arrange noodles in large bowl; top with chicken mixture. Garnish with red-pepper and green-onion strips."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3779/thai-chicken-noodles-1761/>