Abstract: In order to investigate the effects of Chenopodium quinoa Willd and Tuber melanosporum on the quality of wheat noodles as well as their in vitro digestive properties, Chenopodium quinoa Willd (10%, 15% and 20%) flour and Tuber melanosporum (4% and 8%) powder were incorporated into the noodle recipe to make the noodles. Subsequently, an investigation was conducted to assess the alterations in physical properties, sensory attributes and in vitro digestibility of noodles. The results showed that, the incorporation of Chenopodium quinoa Willd flour and Tuber melanosporum powder elevated the starch gelatinization temperature, enhanced the water absorption and augmented the cooking loss rate, while also imparting a richer color to the noodles. The texture profile analysis indicated that with 4% incorporation of Tuber melanosporum powder, there was a significant enhancement (P<0.05) in the hardness and chewiness of noodles, while the springiness and cohesiveness exhibited a marginal reduction, and the overall sensory evaluation score of the noodles was the highest. Likewise, the addition of Chenopodium quinoa Willd flour was 15%, which led to a significant increase (P<0.05) in the elasticity of the noodles, while the hardness and chewiness decreased slightly, and the cohesiveness showed significant differences (P<0.05) compared to other groups. The results of electronic nose analysis revealed that the main flavor compounds of noodles incorporating Chenopodium quinoa Willd flour and Tuber melanosporum powder were (composed of) ethers, esters, aromatic hydrocarbons and aliphatic hydrocarbons, contributing to a more flavorful profile for the noodles. The starch hydrolysis rate, hydrolysis index and estimated glycemic index of noodles decreased significantly (P<0.05) following the integration of Chenopodium quinoa Willd flour and Tuber melanosporum powder. Consequently, the addition of Chenopodium quinoa Willd flour and Tuber melanosporum powder effectively improved the quality of noodles, diminished the starch digestibility and lowered the estimated glycemic index (e GI), thereby offering a theoretical reference for the advancement of functional noodle products.