||The objective of this study was manufacturing health protection noodles with green seaweed (M. nitidiium) flour. Compared with control samples, supplementary water was required to form well dough for seaweed noodles. The proximate analyses data showed that seaweed noodles consisted of higher quantity of ash and crude fiber content than that of in control noodles. Sulfated content in noodles with various levels of seaweed flour added indicated no significant difference observed. The a value increased and b value decreased were detected between dry and cooked noodles. Seaweed noodle showed good DPPH free radical scavenging effect with value of 39.56- 43.27%. As additional seaweed flour increased, cooking yield increase but cooking loss decreased. Tensile strength of noodles was the highest in 8% seaweed added samples, however there were no significant difference were found within different levels seaweed noodles. Extension ratio were found significant higher in seaweed noodles but not in control samples. It is significant correlation between cooking properties and textural properties. Firmer sensory data were detected in higher levels of seaweed flour added samples, and in term of adhesiveness 8% additional seaweed flour samples were closed to commercial Wu-long noodles. However, there were no differences in springiness within different noodles. Color property showed the most acceptable characteristic than other attributes. Firmness showed no difference among different noodle. Since there was no significant difference in textural sensory attributes, the color character became more important for determination of total acceptability in this study.