This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP).Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanicaltexture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of thecomposite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP wereadded, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cookednoodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness,cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusionof 5% LLP.