The chemical composition, cooking quality, color and sensory evaluation of noodles fortification with turnip leaves powder were studied. Noodles were developed by using turnip leaves powder at different level ratio. Tup < sub>2 (Noodles fortification with 2% turnip leaves powder), Tup < sub>4 (Noodles fortification with 4% turnip leaves powder) and Tup < sub>6 (Noodles fortification with 6% turnip leaves powder) for the study. The protein, fiber, ash, Ca, Mg, F, Mn, Na and K content were observed higher for turnip leaves powder, and also a rich source of anti-oxidants. The results of chemical and nutritional quality characteristics of noodles revealed that protein, fiber and ash were higher in noodles fortification with turnip leaves powder compared to control sample. Increment of turnip leaves powder from 2 to 6% increase of cooking loss and decrease cooking time, cooking weight, water absorption and brightness. Sensory scores of noodles were a slightly decreasing with increasing the levels of addition turnip leaves powder. The best scores of sensory evaluation were found in control sample and 2% leaves powder incorporation. The turnip leaves powder can be successfully using in the noodles formula and improving the nutritional quality of noodles.