Barnyard millet is one of the important underutilized nutritious minor millet. Noodles are one of the important convenience food items preferred by all age groups. Hence, an attempt was made to develop value added barnyard millet noodles. Trials were conducted by incorporating sago flour, soybean flour and green gram dhal flour and dried bengal gram leaf powder to barnyard millet flour at different levels for developing plain, pulse and vegetable noodles respectively. Consumer acceptability studies were also conducted for the best accepted noodles. The nutrient composition of the developed noodles were estimated by following standard procedures. The findings indicated that plain noodles prepared with 100 per cent barnyard millet, pulse noodles with 20 per cent incorporation of soy bean flour and green gram dhal flour and vegetable noodles with 15 per cent incorporation of dried Bengal gram leaf powder were best accepted. Sixty eight per cent of the consumers liked extremely pulse noodles. There was significant increase in the macro and micronutrient composition of noodles in pulse and vegetable noodles when compared to plain noodles.