The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.