<http://schema.org/recipeInstructions>
" Prepare pasta as label directs, but do not use salt in water. Drain. Remove tough stems from shiitake mushrooms or trim stem ends of regular mushrooms; slice mushrooms. Cut carrots into matchstick-thin strips. Remove stem and strings along edges of each pea pod. In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger and mushrooms until lightly browned. Stir in soy sauce and cook, stirring quickly and constantly, until mushrooms are tender and liquid is absorbed. Stir in carrots and Chinese pea pods; cook until tender-crisp, about 3 minutes. To vegetables in skillet, add chicken broth and 1 cup water; over high heat, heat to boiling. Stir in cooked pasta; toss to coat well and heat through. Sprinkle with crushed red pepper."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5114/chinese-vegetables-with-pasta-1836/?src=shelter_footer>