Celebrate Chinese new year on the 10th February with some of these healthy and delicious recipes. Chings Noodle bowls and serving platters would be the perfect way to serve these dishes. Chinese duck stir fry Ingredients 1 duck breast 1 tbsp honey 200 g egg noodles 1 tbsp olive oil 1 tbsp sesame oil 1 red chilli, finely chopped 1 cloves garlic, finely chopped 3 cm ginger, cut into thin strips handfuls baby carrots handfuls sugar snap peas or mangetout 1 red pepper, cut into strips handfuls spring onions, cut into thin strips 1 tbsp mirin 1 tbsp soy sauce handfuls coriander, leaves and stalks finely chopped Method 1. Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin. 2. When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices. 3. Cook the noodles following the instructions on the packet. 4. Heat the olive oil and sesame oil in a wok or frying pan. Add the chilli, garlic, ginger, carrots, mange tout, peppers and spring onions. Pour over the mirin and soy sauce and stir-fry for a few minutes. 5. Add the noodles and coriander stalks and toss together. 6. Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the coriander leaves. Recipe from:http://uktv.co.uk/food/recipe/aid/598692 Traditional chinese crispy veg stir fry Ingredients 2 tbsp groundnut oil 2 tbsp sesame oil 2 clove garlic, finely chopped 2.5cm knob ginger, finely chopped 50g carrots, cut into strips 50g chinese dried mushrooms 80g broccoli 100g Chinese cabbage 80g bean sprouts 4 spring onions 80g vegetarian mock fish cakes, chopped 2 tbsp light soy sauce 2 tbsp oyster sauce 2 tbsp cornflour 2 tbsp rice vinegar, or Mirin 200 ml vegetable stock Method 1. Heat the groundnut and sesame oils in a wok until very hot, add the garlic, ginger, vegetables and mock fish cakes, and then stir-fry for a couple of minutes. 2. Mix the soy and oyster sauce together in a small bowl and stir in the cornflour to create a smooth paste. Stir the mixture into the vegetables, together with the rice vinegar and stock.3. Stir-fry for a further minute or so, until the liquid has thickened and the vegetables are glazed but still crisp. Serve immediately.