Noodle is a food product which is highly consumed by Indonesian people, although it does not provide enough nutritional balance for the consumers. On the other hand, flaxseed (Linum usitatissimum L.) contains high amount of nutritious components but its utilization in food industries is still very limited. Therefore, this research was aimed to investigate the effects of flaxseed flour concentration towards physicochemical properties, consumer preference and nutritional composition of the noodle. Initially, three types of cooking method (steam, boil and steam-boil) were applied in order to obtain the most proper cooking method. Boiling was chosen since it resulted in noodle with better texture characteristics. The subsitution of flaxseed was conducted at four levels (10%, 20%, 30% and 40%) and the best formulation was selected based on the most preferred sample determined through hedonic test on color, aroma, taste, texture, aftertaste and overall parameter. Noodle with 20% flaxseed flour concentration was chosen as the most preferred formula and it was further incorporated with three different types of hydrocolloid (guar gum, carboxymethyl cellulose and konjac glucomannan) at three different concentrations (0.2%, 0.4% and 0.6%) in order to improve the quality of noodle. Noodle added with konjac glucomannan at 0.4% concentration level was selected as the best formula. The nutrition composition consisted of 65.14% moisture content, 4.92% protein, 5.8% fat, 0.43% ash, 1.56% dietary fiber, 22.15% carbohydrate and 0.0036% omega-3 fatty acid, 0.0082% omega-6 fatty acid, as well as 0.58% omega-9 fatty acid. In comparison with commercial fresh wet noodle, the incorporation of flaxseed flour to noodle was able to add beneficial nutrients such as omega-3, 6, 9, dietary fiber and protein.