Abstract: To elucidate the relationship between starch structural evolution and cooking properties, this study investigated the effects of cooking time (5~15 min) on the quality attributes, microstructure, and multi-scale starch structures of extruded highland barley noodles, along with correlation analysis between quality characteristics and starch structure. Results showed that cooking loss increased from 3.4% to 7.91% with prolonged cooking time, primarily due to the weakening of the starch gel microstructure. Concurrently, the relative crystallinity and short-range molecular order of starch gradually decreased, leading to a progressive decline in maximum tensile force, hardness, and chewiness. Microstructural observations revealed a dense internal structure with high starch structural order at early cooking stages (<10 min). At 10 min, sufficient water penetration resulted in a uniformly porous gel network and optimal textural properties. However, excessive cooking (>10 min) caused severe disruption of the gel network, increased porosity, and abnormal protein aggregation, thereby deteriorating noodle quality. Thus, 10 min of cooking represented a critical point for achieving balanced hydration, structural uniformity, and favorable texture, whereas overcooking-induced breakdown of the gel network, cavity formation, and excessive loss of starch structural integrity were the primary causes of textural degradation. This study clarified the linkage between starch structural dynamics and noodle quality during cooking, providing key guidance for optimizing the cooking protocols and improving the eating quality of highland barley-based noodle products.