Abstract: In recent years, with the popularization of the concept of healthy diet, foods with glycemic index (GI) less than or equal to 55 (low GI) have gradually become the focus of consumers' attention. Among them, low GI noodles is a staple food that can regulate the level of blood sugar after meals, which have the advantages of reducing post-meal blood sugar fluctuations, preventing cardiovascular disease, regulating insulin levels, and enhancing satiety. In this manuscript, the research status of low GI noodles in recent years are summarized. The concept, classification, measurement method and influencing factors of GI are briefly described firstly, and then the influence mechanism of different types of raw materials, raw and auxiliary materials and different processing methods on the texture characteristics, sensory evaluation and starch content of low GI noodles are discussed, mainly focuses on the effects of different types of products on the level of postprandial blood glucose. Finally, the development prospect of low GI noodles is anticipated, in order to provide a theoretical basis for future research and market application in this field.