Noodle is one of the food products commonly eaten by Indonesian, but it is made from wheat flour of which is not cultivated in Indonesia and lacks in protein and calcium. Mung bean has high protein and high availability in Indonesia; while pohpohan has high calcium content, but the utilization of both is still limited. This research was aimed to develop noodles where wheat flour is partially substituted with mung bean and pohpohan powder. Noodles were made with 3 levels of pohpohan concentration (2, 4, and 6%) and wheat flour:mung bean ratio of 70:30, 60:40, and 50:50. Each treatment was analyzed for its physico-chemical characteristics (texture, color, water absorption, cooking loss, moisture content, and water activity) and sensory quality (aroma, color, taste, texture, and overall). The results showed that both pohpohan and wheat flour:mung bean ratio affected the characteristics of noodle which include texture (firmness and adhesiveness), and aw. The best noodle formula was the noodle with 4% pohpohan and ratio of wheat flour:mung bean 50:50; with nutritional composition of: 20.31% d.b. protein, 1.91% d.b. fat, 4.07% d.b. ash, 47.7% carbohydrate, 35.28% water, and 231.86 mg/100g calcium.