The current study was aimed to develop noodles with incorporation of different levels of quail mince meat (0%, 40%, 50% and 60%). Quails were slaughter and dressed in the department of Livestock Products Technology. The skin, subcutaneous fat, tendon, separable connective tissue were trimmed off from quail meat and packed in low density poly ethylene (LDPE) and stored overnight at 4±1ºC for ageing, thawed meat which was subsequently used for product formulation. The results indicated that noodles made with addition of 40% quail mince meat incorporated wheat flour noodles exhibited higher scores for all sensory attributes. The results showed non-significant (P<0.05) decrease in pH of noodles made with 40% quail mince meat in wheat flour based noodles. There was non-significant (P<0.05) decrease in bulk density and significant (p>0.05) increase in true density with addition of quail mince meat in wheat flour based noodles. Among the cooking parameter, the cooking time increased significantly and also water uptake decreased significantly while the swelling index differed non-significantly within treatments. During storage at room temperature (35±2ºC), all the sensory scores of the product declined with the increase in storage period. Contrarily moisture, fat and protein decline with the increase in storage but the pH, TBA number, tyrosine value and total plate counts increased considerably, but were within the spoilage limit up to 60 days of storage period. Coliform counts in all the samples were not detected throughout the storage period. The cost of production revealed that, the cost effective noodles were prepared with incorporation of 40% quail mince meat in wheat flour based noodles as compared to 50% and 60% quail mince meat enriched wheat flour based noodles. Based on the above findings, it is concluded that the noodles made with incorporation of 40% quail mince meat in wheat flour based noodles were acceptable for a period of 60 days when packed aerobically in LDPE bags and stored at room temperature (35±2o C).