Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish oder, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica fragrans), garlic (Allium sativum), black pepper (Piper nigrum), lemon (Citrus limon) or sudachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating quality and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natsudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe javanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae fulvellum). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135g: tile fish stock 139㎖: wheat flour 450g: salts 10g. The mixture of curry powder (2.5g) and nutmeg powder (2.5g) was proved to be the most effective combinations for masking unfavorable fish oder. The optimal amounts of materials to be added to the prepared basic noodle were 25g citrus zest and 80㎖ citrus juice for citrus fruits noodles, and ca. 140g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5℃.