Simple but precise menu key for Northwest Island Noodles

Since its launch, Northwest Island Noodles has become a beloved fixture at local farmers' markets, festivals, and community events, winning Best of Flathead in the food truck category for multiple years. 

With just two options — vegan soba noodles and teriyaki chicken soba noodles — the menu is straightforward, allowing the chefs to master the art of the wok stove.  

“The menu was very intentional,” said owner and operator Debby French. “We are able to provide a fresh noodle batch very quickly. We can feed a lot of people very quickly, which makes us very popular at big music festivals when people are hungry.”   

Hale Lake, the original owner, and a native Hawaiian started selling the late-night fare in Whitefish in the 1980s, using the food truck concept before it was trendy. Debby and her husband Burl took over ownership in 2020, and stayed true to the noodles that they say, “stand the test of time.”  

Yakisoba is a classic Japanese street food that is also popular in Hawaii. It is composed of saucy buckwheat noodles, sometimes a protein, and vegetables. Cooked in a heavy wok, the chefs, Jarrett Wong and Stephen Griggs, stir-fry several pounds of food at a time. The duo has been trained in technique and skill by the original owner, and they travel all over the Northwest to deliver award-winning noodles. Their job quite literally involves playing with fire which creates a visual element to the food truck fare.  

“The woks are very big, and custom made,” French explained. “The noodles are cooked in a particular way to get them hot, because if you cook at a lower temperature, they will get soggy.” 

The sauce, though a Northwest Island Noodle secret, is traditionally a blend of Worcestershire sauce, soy sauce, oyster sauce, and ketchup, which brings a sweetly savory flavor to the dish. The kitchen uses in-season and local Hutterite vegetables whenever possible and both menu options are dairy and nut free.  

Plant-based diners will be happy to know that separate utensils are used in the preparation of meals, ensuring that there is no cross-contamination. Servings include a varied selection of 21 vegetables, each carefully selected to complement the other, creating a colorful and nutritious medley.  

To enhance the dining experience, guests have the choice of using chopsticks or forks, and for those who like to add a bit of heat to their meal, Sriracha sauce is also available. After finishing their fifth season of ownership, French said her favorite part of business is the people she gets to meet. 

"We have people of all diverse backgrounds, and a lot of regulars. We have some devoted followers that follow us around to our events, a little like groupies,” she said with a laugh.  

In addition to its culinary excellence, Island Noodles also prides itself on its commitment to the environment with each serving presented in a convenient, take-out cup made from eco-friendly, compostable material. The team also participates in several give-back programs to benefit the community.   

“We meet a lot of people from diverse backgrounds that have become like extended family,” French said. “We have had so many adventures along the way, and it’s been a lot of fun.” 

Northwest Island Noodles can be reached by phone 406-253-2565 or email nwislandnoodles@gmail.com. 

    Burl and Debby French are the owners of Northwest Island Noodles.