One chowmein night.
Five ways to make it.

Pick your noodles and sauce. Add fresh vegetables and your favorite protein—or keep it meat-free.

Your pantry. Your protein. Your way.

Vegetable, bone-in chicken, boneless chicken, minced beef or beef strips: which one are you making? Start with chowmein noodles and a ready-made chowmein sauce. You add the fresh vegetables, garlic, ginger, cooking oil and your chosen protein.

Pantry essentials are sold separately—not a complete meal kit. Fresh ingredients and protein are not included.

Page-exclusive chow mein packages

The pantry bundles

Two-pack bundle · $19.99

Champion or Real Guyana Fast Cook — $19.99 per package, sauce included. Each package contains two 12 oz (340 g) noodle packets and one Real Guyana Chowmein Sauce 25 fl oz bottle.

AI-assisted package concept based on product photos. Choose Champion or Real Guyana Fast Cook noodles. One 25 fl oz Real Guyana sauce bottle is included; read the actual labels for ingredients and allergens. Free seasoning is limited to one sachet per order.

2 packets of chowmein noodles for about 4 generous main-meal portions, with one 25 fl oz Real Guyana sauce bottle included. Qualifies your order for 1 FREE Spice World Premium Chow Mein Seasoning sachet · 40 g (1.4 oz). Limit one free sachet per order, even when ordering multiple packages.

Choose your noodle brandChampion · 2-pack Real Guyana Fast Cook · 2-packAdd 2-pack package to cart — $19.99

Four-pack bundle · $25.78

Champion or Real Guyana Fast Cook — $25.78 per package, sauce included. Each package contains four 12 oz (340 g) noodle packets and one Real Guyana Chowmein Sauce 25 fl oz bottle.

AI-assisted package concept based on product photos. Choose Champion or Real Guyana Fast Cook noodles. One 25 fl oz Real Guyana sauce bottle is included; read the actual labels for ingredients and allergens. Free seasoning is limited to one sachet per order.

4 packets of chowmein noodles to keep for more than one cooking day, with one 25 fl oz Real Guyana sauce bottle included. Qualifies your order for 1 FREE Spice World Premium Chow Mein Seasoning sachet · 40 g (1.4 oz). Limit one free sachet per order, even when ordering multiple packages.

Choose your noodle brandChampion · 4-pack Real Guyana Fast Cook · 4-packAdd 4-pack package to cart — $25.78

Each package includes one 25 fl oz bottle of Real Guyana Chowmein Sauce and ships from New York. Page-exclusive prices are $19.99 for either brand’s two-pack package and $25.78 for either brand’s four-pack package. Regular catalog prices are unchanged. One free 40 g Spice World seasoning sachet is included per qualifying order—not per noodle packet or per package. Ordering multiple packages does not multiply the free gift. The offer applies to chow mein noodle purchases, including these packages, while seasoning supplies last. Additional sachets are $2.99 each. Shipping and applicable taxes are calculated at checkout.

About your free seasoning

Spice World Premium Chow Mein Seasoning · 40 g (1.4 oz). Use a small amount to taste according to the packet; do not automatically use the entire sachet or add it on top of a fully seasoned sauce. The label says no additional salt is needed.

Label information: Contains sulphite and monosodium glutamate (MSG). Processed in a facility that also processes products containing celery, mustard, sesame, gluten, peanuts, tree nuts and soy. Check the packet and every other ingredient for dietary suitability.

Portion guide: about 1 packet for 2 people, or 2 packets for 4 people. Appetites and add-ins vary; our one-packet recipes can also make 4 lighter portions.

You bring the fresh ingredients

Bora or green beans, cabbage, carrots, bell pepper, scallions, garlic, ginger and cooking oil—plus your chosen chicken or beef, or extra vegetables for a meat-free version.

Optional shortcut: canned mixed vegetables

Use as an optional vegetable choice, not an automatic bundle item. Drain well and add near the end of cooking to heat through. Reduce fresh vegetables to suit; retain garlic, ginger and scallions for the recipe aromatics.

The counts refer to noodle packets, not two/four of every item. No one-pack bundle. Existing four-pack noodle prices are not bundle prices.

Choose your chowmein sauce

Choose one prepared sauce as your starting point—not both by default. Recipe amounts are a starting guide; follow the bottle if it calls for less or dilution.

OWNER’S PICK

Real Guyana Chowmein Sauce · 25 fl oz

A ready-made savory base that adds seasoning and color to chowmein. It is the preferred sauce of West Indian Mart’s owner. Start with the label’s recommended amount and adjust after cooking.

Read about Real Guyana →

Add to cart

Stabroek Chowmein Sauce · 250 mL

A ready-to-use sauce for chowmein and stir-fries. Use it as your sauce base, then adjust gradually to suit the dish. Contains soy and wheat. Refrigerate after opening.

Read about Stabroek →

Add to cart

Shop chowmein noodles

Check every label for ingredients and allergens. Stabroek contains soy and wheat. For the vegetable recipe, choose noodles and sauce explicitly suitable for your diet.

Champion or Real Guyana?

Two chowmein noodle choices, compared at the same 12 oz (340 g) size.

Champion $4.49 / single pack About $0.37 per oz 4 packs: $15.79 About $3.95 per pack Read about Champion → Add 1 pack to cart Add 4-pack to cart

Real Guyana Fast Cook $4.79 / single pack About $0.40 per oz 4 packs: $15.79 About $3.95 per pack Read about Real Guyana → Add 1 pack to cart Add 4-pack to cart

Champion costs $0.30 less for one pack; the four-pack prices are the same. “Fast Cook” is the Real Guyana product name, not a verified comparison of cooking time. Follow each packet’s directions. We have not taste-tested them side by side.

Prices verified October 29, 2026; subject to change. Taxes and shipping, if applicable, are additional.

Choose your recipe

Each recipe makes about 2 generous main-meal portions or 4 lighter portions. Cooking times are estimates—use a food thermometer for meat.

A good start for all five

Use 12 oz (340 g) dry chowmein noodles. Cook according to the packet, keeping them just firm enough for the final toss. Drain thoroughly; rinse only if the packet directs it. Loosen with 1 teaspoon of the recipe’s measured oil if needed.

Start with 3 tablespoons ready-made chowmein sauce; reserve up to 1 more tablespoon to adjust. Follow the bottle if it recommends less or requires dilution. Don’t automatically layer soy sauce, oyster sauce, bouillon or salt on top. Taste only after meat is safely cooked.

Optional: ¼ teaspoon black pepper and ⅛ teaspoon Chinese five-spice, unless your sauce already supplies enough spice. Use 1–2 tablespoons water only if the final toss is dry. Work in batches if your pan is crowded.

01 / Five ways

Vegetable Chowmein

Serves about 2 generously or 4 lightly | Prep about 20 minutes | Cook about 15–20 minutes | Total about 35–40 minutes

What you’ll need

• 12 oz (340 g) dry chowmein noodles
• 3 tablespoons ready-made chowmein sauce, plus up to 1 tablespoon to taste, subject to label directions
• 2 tablespoons neutral cooking oil, divided
• 1 1/2 cups bora or green beans, cut into 1-inch lengths
• 3 cups thinly sliced cabbage
• 1 cup carrot matchsticks
• 1 red bell pepper, thinly sliced
• 3 scallions, sliced, whites and greens separated
• 3 garlic cloves, minced
• 2 teaspoons finely grated ginger
• Optional black pepper and five-spice as above; water as needed

Make it

1. Prepare the noodles following the shared notes. Have all vegetables cut before heating the skillet.
2. Heat the remaining oil over medium-high heat. Add beans and carrots; stir-fry 4–5 minutes, adding a splash of water if needed for the beans to become tender-crisp.
3. Add cabbage and bell pepper; toss 3–4 minutes. Stir in scallion whites, garlic and ginger for the final minute, keeping them moving so they do not burn.
4. Add noodles, 3 tablespoons sauce and any optional spices. Toss 2–3 minutes until hot and evenly coated. Add a little water only if dry. Taste, adjust with the reserved sauce if needed, then fold in scallion greens and serve.

02 / Five ways

Bone-In Chicken Chowmein

Serves about 2 generously or 4 lightly | Prep about 20 minutes | Cook about 40–50 minutes | Total about 60–70 minutes

What you’ll need

• 12 oz (340 g) dry chowmein noodles
• 2 lb (900 g) bone-in chicken thighs or drumsticks, patted dry
• 3 tablespoons ready-made chowmein sauce, plus up to 1 tablespoon to taste, subject to label directions
• 3 tablespoons neutral cooking oil, divided
• 1 cup bora or green beans, in 1-inch lengths
• 2 cups thinly sliced cabbage
• 1 cup carrot matchsticks
• 1 red bell pepper, thinly sliced
• 3 scallions, sliced, whites and greens separated
• 3 garlic cloves, minced; 2 teaspoons finely grated ginger
• 1/2 cup water, plus extra as needed
• Optional black pepper and five-spice as above

Make it

1. In a wide, lidded skillet, heat 1 tablespoon oil over medium-high heat. Brown chicken on both sides, about 8–10 minutes in total. Do not crowd the pan.
2. Add 1/2 cup water, cover and reduce to a gentle simmer. Cook about 20–30 minutes, turning once and adding a little water if the pan dries. Check each piece with a thermometer in the thickest meat, away from bone: it must reach 165°F. Larger pieces may need longer. Transfer cooked chicken to a clean plate. Boil down any remaining pan liquid until only a few tablespoons remain; reserve it.
3. Meanwhile, prepare the noodles. In a clean large wok or skillet, use the remaining oil to stir-fry beans and carrots 4–5 minutes, then cabbage and bell pepper 3–4 minutes. Add scallion whites, garlic and ginger during the final minute.
4. Toss in noodles, 3 tablespoons sauce, optional spices and a little reserved cooked pan juice if needed. Toss until hot, about 2–3 minutes; taste and adjust sauce. Add scallion greens. Serve chicken on top, with bones clearly visible rather than hidden among noodles.

03 / Five ways

Boneless Chicken Chowmein

Serves about 2 generously or 4 lightly | Prep about 20 minutes | Cook about 20–25 minutes | Total about 40–45 minutes

What you’ll need

• 12 oz (340 g) dry chowmein noodles
• 1 lb (450 g) boneless, skinless chicken breast or thigh, in 3/4-inch pieces
• 3 tablespoons ready-made chowmein sauce, plus up to 1 tablespoon to taste, subject to label directions
• 3 tablespoons neutral cooking oil, divided
• 1 cup bora or green beans, in 1-inch lengths; 2 cups thinly sliced cabbage
• 1 cup carrot matchsticks; 1 red bell pepper, thinly sliced
• 3 scallions, sliced, whites and greens separated
• 3 garlic cloves, minced; 2 teaspoons finely grated ginger
• Optional black pepper and five-spice as above; water as needed

Make it

1. Prepare noodles and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken in a single layer, turning, about 8–12 minutes, working in batches if needed. Check the thickest pieces reach 165°F. Transfer to a clean plate.
2. Add remaining oil. Stir-fry beans and carrots 4–5 minutes, then cabbage and pepper 3–4 minutes. Add scallion whites, garlic and ginger for the final minute.
3. Return cooked chicken and its juices. Add noodles, 3 tablespoons sauce and optional spices. Toss 2–3 minutes until hot, adding a little water if needed. Taste and adjust sauce; finish with scallion greens.

04 / Five ways

Minced Beef Chowmein

Serves about 2 generously or 4 lightly | Prep about 20 minutes | Cook about 20–25 minutes | Total about 40–45 minutes

What you’ll need

• 12 oz (340 g) dry chowmein noodles
• 1 lb (450 g) lean ground/minced beef
• 3 tablespoons ready-made chowmein sauce, plus up to 1 tablespoon to taste, subject to label directions
• 2 tablespoons neutral cooking oil, divided
• 1 cup bora or green beans, in 1-inch lengths; 2 cups thinly sliced cabbage
• 1 cup carrot matchsticks; 1 red bell pepper, thinly sliced
• 3 scallions, sliced, whites and greens separated
• 3 garlic cloves, minced; 2 teaspoons finely grated ginger
• Optional black pepper and five-spice as above; water as needed

Make it

1. Prepare noodles. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add beef and break into small crumbles. Cook about 7–10 minutes, stirring, until the beef reaches 160°F as measured with a food thermometer; color alone is not a safety check. Drain excess fat carefully and transfer beef to a clean plate.
2. Use remaining oil to stir-fry beans and carrots 4–5 minutes, then cabbage and pepper 3–4 minutes. Add scallion whites, garlic and ginger during the final minute.
3. Return beef, then add noodles, 3 tablespoons sauce and optional spices. Toss 2–3 minutes until hot. Loosen with a little water if needed, taste and adjust sauce, and finish with scallion greens.

05 / Five ways

Beef-Strip Chowmein

Serves about 2 generously or 4 lightly | Prep about 20 minutes | Cook/rest about 25–30 minutes | Total about 45–50 minutes

What you’ll need

• 12 oz (340 g) dry chowmein noodles
• 1 lb (450 g) sirloin steak, about 3/4–1 inch thick
• 3 tablespoons ready-made chowmein sauce, plus up to 1 tablespoon to taste, subject to label directions
• 3 tablespoons neutral cooking oil, divided
• 1 cup bora or green beans, in 1-inch lengths; 2 cups thinly sliced cabbage
• 1 cup carrot matchsticks; 1 red bell pepper, thinly sliced
• 3 scallions, sliced, whites and greens separated
• 3 garlic cloves, minced; 2 teaspoons finely grated ginger
• Optional black pepper and five-spice as above; water as needed

Make it

1. Prepare noodles. Pat steak dry. Heat 1 tablespoon oil in a heavy skillet over medium-high heat. Sear steak, turning as needed, about 8–14 minutes depending on thickness and heat. Use a thermometer: reach at least 145°F before taking it off the heat. Rest at least 3 minutes, then slice thinly across the grain into bite-size strips. Cooking whole before slicing makes the temperature easier to check.
2. In a large wok or skillet, use remaining oil to stir-fry beans and carrots 4–5 minutes, then cabbage and bell pepper 3–4 minutes. Add scallion whites, garlic and ginger during the final minute.
3. Add noodles, 3 tablespoons sauce and optional spices. Toss 2–3 minutes until hot; add water only if dry. Fold in beef strips and resting juices briefly, taste and adjust sauce, and finish with scallion greens.

Optional pantry seasoning

Chief Chow Mein Seasoning · 40 g

Another seasoning option to explore—not an automatic addition to a ready-seasoned sauce. Check the label and season gradually.

A little sauce know-how

Choose a flavor direction, not every bottle. Season gradually and taste before adding extra salt.

• Regular savory seasoning: Kikkoman all-purpose soy sauce
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• Caribbean-style soy option: Fachoy Chinese Soya Sauce
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• Less-sodium option: Lee Kum Kee Less Sodium Soy Sauce
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• Color and depth: Lee Kum Kee Premium Dark Soy Sauce
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• Optional marinade accent—not a soy-sauce substitute: Amerindian Pomeroon Cassareep
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• Rich body—contains oyster and wheat: Lee Kum Kee Premium Oyster Sauce
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• A little finishing heat—contains sesame: S&B La-Yu Chili Oil
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These are optional pantry additions, not required ingredients in the five recipes above. Less-sodium soy sauce is not the same as Chinese “light soy.” Oyster sauce is not vegetarian; chili oil contains sesame. Check all labels.

Cook with confidence

Keep raw meat and its utensils separate from cooked food and vegetables. Use a clean plate for cooked meat. Chicken: 165°F. Ground beef: 160°F. Whole-cut beef: at least 145°F plus 3 minutes’ rest. Reheat leftovers to 165°F. Temperature—not color or timing—determines doneness.

AI-generated serving illustrations. Recipes are original suggestions and have not been kitchen-tested.