The objective of this research was to study the substitution of tapioca starch and soy flour (ratio 1:1 by weight) for wheat flour in noodles at 0 (control), 10, 20 and 30% by weight of wheat flour. The results indicated that L*, a* and b* of uncooked noodles and also a*, b* and cutting force of cooked noodles increased with the amount of wheat substitution. The 30% wheat substituted noodles were insignificantly different (p>0.05) in sensory scores of all attributes from 20% wheat substituted noodles. Based on storage stability of the 30% wheat substituted noodles at 4°C for 7 days, the cutting force of both uncooked and cooked noodles, L* and b* of uncooked noodles, L* and a* of cooked noodles, including sensory scores in all attributes except flavor, decreased with the storage time. However, the protein and fat content of the 30% wheat substituted noodles was higher than the control.