Abstract: This study investigated the quality characteristics (cooking, textural, digestive, and antioxidant properties) of fresh green tea noodles, frozen-cooked green tea noodles, and dried green tea noodles, as well as the relationship between their antidigestive and antioxidant properties with the stability of polyphenols, and then analysed the biological accessibility of polyphenols and polyphenol monomers in the different phases of green tea noodles to clarify the application value of green tea powder in noodles. Results showed that the total polyphenol content of green tea noodles decreased significantly after in vitro simulated digestion (P<0.05). There were obvious differences in the stability of different polyphenol monomers at different stages of digestion, the release of polyphenolic monomers in green tea noodles was at a relatively low level during the oral digestion stage, and was only well released after the gastric digestion stage. During the oral to gastric digestion stage, the release levels of EGC, EGCG, EC, and ECG in frozen-cooked noodles increased from 0.29 mg/g to 0.61 mg/g, 0.29 mg/g to 0.52 mg/g, 0.07 mg/g to 0.10 mg/g, and 0.02 mg/g to 0.03 mg/g, respectively, these results indicated that polyphenolic monomers had good stability during the gastric digestion stage. After the small intestine digestion stage, the release levels of EGC, EGCG, EC, and ECG decreased to 0.24, 0.13, 0.05, and 0.00 mg/g, respectively. The comprehensive comparison results showed that the quality of green tea noodles from different processing methods was significantly different (P<0.05), and the antioxidant and antidigestive properties were positively correlated with the stability of polyphenols. Among them, total polyphenols in freeze-cooked noodles exhibited the highest bioaccessibility across different digestive stages, with values of 16.96% in the oral stage, 49.99% in the gastric stage, and 6.79% in the small intestinal stage, respectively. Moreover, the highest resistant starch content in frozen-cooked noodles was 12.85%, and the lowest estimated glycemic index (eGI) value was 87.37, and frozen-cooked noodles had relatively good quality characteristics. This result could provide theoretical basis and application basis for improving the functional characteristics of green tea noodles.