Abstract: Effect of the addition of potato powder,mixing time,proofing temperature,proofing time on the quality of potato powder noodles were studied in this paper. The experimental results showed that: when the addition of potato powder was 15%,mixing time was 15 min,proofing time was 20 ℃,proofing temperature was 40 min,the noodles had the best texture and sensory quality. And the indexes of potato powder noodles were as follows: the cooked loss was 8.97%,the maximal tensile strength was 17.48 g,the sheared hardness was 170.36 g,the sensory evaluation score was 95 points.