Korea has tradition that noodle is consumed on a special day such as wedding event.Consumption of instant rice noodle (IRN) is increased rapidly as ready-to-eat food increased.The objective of this study is to investigate the physicochemical properties and sensory evaluation of functional properties of IRN which is prepared from Japonica rice harvested in.Functional IRN was prepared with semi-wet jet milled rice flour,functional components (chlorella,mulberry leaves,green tea,black rice,pumpkin,DHA calcium) and modified starches.Functional IRN was prepared by using extrusion technique and examined for water content,color value,extended volume,cooking test and sensory evaluation.The results indicate that water content of dried noodles are 13.4 ~14.4% between samples and L value (lightness) of cooked noodles are lower than dried noodles,a value (redness) and b value (yellowness) are higher than dried noodles.Extended volume of noodles after cooking is increased as weight of noodles is increased and water content is increased as content of functional components is increased.The results of sensory evaluation indicate that IRN with black rice is the highest value (3.44 and 3.60 in 5 point scale) on acceptability of taste and texture.IRN with pumpkin is the highest value (3.50 and 3.53) on overall acceptance and marketability.