The aim of this study was to investigate the effect of eugenol treatment and modifi ed atmospheres (50 % N2 + 50 % CO2) packaging (MAP) on the storage stability of chicken noodles stored at 35 ± 2°C for 90 days. A total four treatments were assigned (i) control aerobic (C-AP), (ii) eugenol treated aerobic (ET-AP), (iii) control MAP (C-MAP), and (iv) eugenol and MAP treated (ET-MAP). All samples were evaluated for changes in pH, water activity (aw), antioxidant activity, Lovibond tintometer colour (L, a*, b*), texture profi les, sensory attributes, lipid stability and microbial quality. ET-MAP packaging were significantly (p<0.05) infl uenced oxidative stability of noodle samples. ET-AP and ET-MAP treated samples shown to had higher (p>0.05 antioxidant activity. The standard plate count (SPC) of noodle samples was higher for both aerobic and MAP controls. ET-MAP samples were exhibited greater antioxidant activity and sensory scores but lower SPC and water activity than other samples.