Objective To explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles, thereby utilizing the rich protein resource in salted egg white.Methods Noodles are prepared by incorporating salted egg white at levels of 0, 10%, 20%, 30%, and 40% (w/w, based on flour weight). Then, the noodles are evaluated by protein content, color, rheological properties, texture properties, broken rate, and sensory characteristics.Results Salted egg white addition significantly increases the system's protein content. At 20% addition, noodles exhibit optimal comprehensive quality: lowest cooking broken rate (6.7%), best textural properties (hardness, elasticity, and chewiness), optimum rheological performance (highest storage modulus G'), and highest sensory score (88.6 points). When the addition exceeds 20%, the noodles demonstrate darker color and deteriorated texture.Conclusion Moderate salted egg white addition (20%) optimizes gluten network structure, thereby enhancing the eating quality and nutritional value of fresh wet mung bean noodles. This approach promotes the resource utilization of salted egg white.