Salted noodles were prepared using Canadian Western Red Winter (CWRW) or Canadian Western Red Spring (CWRS) patent flours augmented with 15, 30 and 50% rye flour. Addition of incremental amounts of rye flour resulted in significant decreases in both raw and dried noodle brightness, L *, and yellowness, b *. In addition, dry noodle breaking strength, cooked noodle firmness, (MCS), and chewiness (REC) also decreased with increasing rye content. However, an acceptable wheat:rye noodle was still possible with a rye incorporation of 30%. Proportional substitution of high gluten strength flour from the Canadian Western Extra Stron (CWES) class of wheat in exchange for CWRW flour had no significant impact on noodle color but did significantly ( p⩽0.05) improve the textural attributes, especially firmness, of the 70:30 wheat:rye blended noodles. The addition of peroxide at a 0.5% concentration was found to significantly improve wheat:rye blended noodle brightness and firmness. The use of peroxidase in the presence or absence of peroxide had no impact on the wheat:rye noodle quality characteristics.