The present study was aimed at to provide good nutritional and homemade breakfast noodles where no food additives are used, which are rich in phytonutrient by enriching vegetables such as Carrots and Beetroots. Attempts were made to prepare Carrot incorporated Noodles (CN) and Beet root incorporated Noodles (BN) and subjected to different pre-treatment and standardized value-added products were developed. 5 point hedonic scales were used for sensory evaluation. From the result the present study shows the product CIN showed good shelf life and over all acceptability when compared to BIN.