The noodles are made of flour and the juice of aegopodium alpestre, araliaelata (miq.) seem and dandelion, which can meet people’s nutritional needs well. The noodles were evaluated by sensory methods, and the broken rate and water-absorption rate were determined. The optimum technological formula of the potherb noodles was obtained by single factor tests and orthogonal tests. The results showed that the noodles were in the best compositive quality with good sensory quality, low broken rate and high water-absorption rate when the aegopodium alpestre juice was 12%, araliaelata (miq.) seem juice 11%, and dandelion juice 6%.