The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.