Since its introduction, Northwest Island Pasta has become a popular fixture at local markets, festivals and community events, winning the Best of Flathead award in the food truck category for many years.

With only two options – vegan soba noodles and teriyaki chicken soba noodles – the menu is simple, allowing chefs to master the art of wok cooking.

“The menu was very intentional,” said owner and operator Debby French. “We are able to deliver a fresh batch of pasta very quickly. We are able to feed a large number of people very quickly, which makes us very popular at large music festivals when people are hungry.”

Hale Lake, the original owner and native Hawaiian, started serving late-night fare in Whitefish in the 1980s using a food truck concept before it was cool. Debby and her husband Burl took over ownership in 2020 and have remained committed to the pasta, which they say “stands the test of time.”

Yakisoba is a classic Japanese street food, also popular in Hawaii. It consists of spicy buckwheat pasta, sometimes protein pasta, and vegetables. Cooked in a heavy wok, chefs Jarrett Wong and Stephen Griggs fry several pounds of food at a time. The duo were trained in technique and skill by the original owner and travel throughout the Northwest to deliver award-winning pastas. Their job literally involves playing with fire, which creates the visual element of food truck dishes.

“The woks are very large and custom-made,” French explained. “The pasta is cooked in a special way to keep it hot, because if you cook it at a lower temperature it will get soggy.”

The sauce, while the secret to Northwest Island pasta, is traditionally a blend of Worcestershire sauce, soy sauce, oyster sauce and ketchup, which gives the dish a sweet and savory flavor. The kitchen uses seasonal and local Hutterite vegetables whenever possible, and both menu options are dairy-free and nut-free.

Plant-based eaters will be happy to know that separate utensils are used to prepare meals, preventing cross-contamination. Portions include a varied selection of 21 vegetables, each carefully selected to complement the other, creating a colorful and nutritious mix.

To diversify the dining experience, guests can choose between chopsticks or forks, and for those who like to add a bit of heat to their meal, Sriracha sauce is also available. After her fifth season of running the company, French said her favorite part of the business is the people she meets.

“We have people from all walks of life and many regulars. We have some dedicated followers who follow us to our events, kind of 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 takeaway cup made from eco-friendly, compostable material. The team also participates in several community giving programs.

“We meet a lot of people from different backgrounds who have become like extended family,” French said. “We had a lot of adventures along the way and it was great fun.”

Northwest Island Noodles can be reached by phone at 406-253-2565 or by email at [email protected].

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