Abstract: In this study,aqueous extract of green tea and onion peel and wheat flour were used as raw materials to make fresh noodles. The present study was to investigate the farinograph property and gluten index of dough and cooking characteristics and antioxidant capacities of noodles. Compared with the control group,the addition of aqueous extracts of green tea and onion peel resulted in resulted in a decrease of 49.5% and 60% for dough stability time,respectively,and a decrease of 7.1% and 17.1% for gluten index,respectively. While the aqueous extract of the plant was added,resulting in the increase of the cooking loss and broken rate of noodles by about 2% and 15%.While total phenol content and antioxidant capacities of noodles were higher than those of the control group. Meanwhile,the antibacterial effect of green tea and onion peel noodles was also obvious,shelf life of fresh noodle can be expended.