Abstract: In this experiment, the seaweed juice processing method and the optimal formula of seaweed juice noodle were studied. The results showed that the best craft conditions were 2.5% of the soaking liquid concentration, the temperature at 80℃ and the time was 30 min, and the flavorless seaweed juice could be made. Wheat flours, flavorless seaweed juice, NaCl and Na₂CO₃ were mixed in the ratio of 100:80:3.7:0.2 and the better seaweed juice noodle with seafood flavor could be made.