Abstract: The effects of addition amount of mulberry leaf powder and inulin on the quality of potato noodles were investigated to expand the utilization range of mulberry leaves and inulin in potato starch products. Different proportions of mulberry leaf powder (0.5%, 1.0%, 1.5%, 2.0%, 2.5%), inulin (2%, 4%, 6%, 8%, 10%) and water (49%, 51%, 53%, 55%, 57%) were added to raw starch, and the sensory quality, cooking property, color difference, and other indicators of potato noodles were determined. Single factor test and Box-Benken response surface test were used to optimize the processing parameters of potato noodles, and the microstructure and in vitro digestive properties of potato noodles containing mulberry leaf powder and inulin were also measured. The results showed that the optimum parameters were 1.3% mulberry leaf powder, 5.4% inulin, and 53.3% water. The quality of potato noodles processed under this condition was the best; the sensory score was 91.8, the breaking rate was 6.67%, the paste value was 0.30, the L^* value was 68.17, the a^* value was -3.54 and the b^* value was 17.45. Compared with the control potato noodles, the microstructure of potato noodles adding mulberry leaf powder and inulin was more compact and the glycemic index (GI) reduced from 60.30 to 54.37 (<55), which was a low GI food. This study provides theoretical and technical support for the comprehensive utilization of mulberry leaves and inulin and the development of potato noodles with them.