Spicy Egg Noodles with Tiger Prawns

Tiger prawns Tiger prawns

It is acceptable to slurp as the gulps of air help to cool the noodles and it is said by connoisseurs that without mouthfuls of oxygen, they just would not taste the same. It also shows the cook your appreciation! The crisp clean mouth feel off a Tiger beer together with its honey finish lifts the prawn, chilli and soya dish to make it a match made in heaven!

4 people 5 minutes 20 minutes


  • 6 - Cherry Tomatoes
  • 30 ml Chicken Stock Cube
  • 1 dstspn Dark Soy Sauce
  • 450 g Egg Noodles
  • 3 dstspn Fish Sauce
  • 3 cloves Garlic crushed, chopped
  • 80 g Green Beans cut 4cm
  • 80 g Onion sliced
  • 2 dstspn Oyster Sauce
  • 0.25 tsp Sugar
  • 2 - SuperValu Chillies red, sliced
  • 10 g SuperValu Fresh Basil
  • 100 g SuperValu Peppers sliced
  • 3 dstspn SuperValu Sunflower Oil
  • 20 medium Tiger Prawns fresh or frozen


  1. Soak the egg noodles in cold water for about 15 minutes until soft.
  2. Drain and keep to one side. Prepare the prawns, but leave the tails on.
  3. Bring a wok to a medium heat, add the oil, garlic and bird’s eye chillies and stir until you get the aroma of the garlic.
  4. Add the prawns, stir for 30 seconds, add the egg noodles, stir again, then add the vegetables and chillies and cook for a minute.
  5. Season with the fish sauce, oyster sauce, black soy sauce and sugar.
  6. Add some stock or water using a ladle to pour it around the edge so as not to cool the wok.

To serve:

Add the holy basil and serve.


Some types of egg noodles need to be boiled rather than soaked. If you are using the noodles that are boiled, just drop them into boiling water for 2 minutes, drain and run under cold water, or follow the instructions on the packet.

Secure payments with: Mastercard Visa