Given their nutritional value, simplicity of preparation, and versatility as a snack at work or school, instant noodles are expanding their consumer base globally. Moringa leaves powder (MLP) and Oyster mushroom powder (OMP) are deployed to increase the nutritional value of instant noodles, which were prepared by wheat flour 72% extraction without adding MLP and OMP (T1), 1% MLP+1% OMP (T2), 2.5% MLP+2.5% OMP (T3), and 5% MLP+5% OMP (T4). Samples were analyzed for their chemical composition, mineral content, total phenols, total flavonoids, antioxidant activity%, texture, color and sensory evaluation. The results illustrated that there is a positive relationship with increasing MLP and OMP, and all of the following contents of protein, fat, crude fibers, and ash. Also, the total phenols, total flavonoids contents, and percentage of antioxidant activity are in direct proportion to the increment level of MLP and OMP in all processed samples, and the highest levels were recorded in T4 (3.32, 1.95, and 25.73, respectively). Adding the MLP and OMP caused an increase in mineral contents, especially Fe, K, and Ca, by 2.7, 1.8, and 34 times that of the commercial sample (CS). The hardness increased gradually with the high levels of MLP and OMP. It worth mentioning, a significant decrease in L* values happened and that the greenness values of instant noodles increased with the increase in MLP and OMP. From the previous results, it could be recommended that (T2), Based upon the findings of the study, the panelists' sensory evaluation, had high nutritional values and thus instant noodles' nutrient content value was increased.