Color is the most important factor affecting the appearance and market acceptance of Asian noodles. A scanner-based imaging method was developed to assess noodle color in terms of CIE color scale (L*, a*, b*) using neural networks. The neural networks’ predictions based on image measurements correlated well with the spectrophotometric measurements, with an overall R(^2) of 0.99, 0.92, and 0.93 for L*, a*, and b*, respectively. Mean error for L*, a*, and b* was 1.35, 3.68, and 2.96%, respectively.