The aim of this study was to produce a high-protein, wet yellow noodle by the incorporation of surimi powder as a protein source and evaluate the effects of the physicochemical and sensory properties of the
noodle. The surimi powder was prepared by oven drying the wet surimi at 60oC until the moisture content was below 10%. Five concentration levels of surimi powder substitutions were used (0, 5, 10, 15 and 20%), and as a result, the noodles showed a trend that significantly increased (P