Abstract: To support the development of specialized noodles with strong soaking resistance, rapid serving performance, and slow-release digestion characteristics for modern foodservice applications, this study systematically investigated the effects of different drying temperatures (50, 60, 70, 80, and 90 ℃) on the hardness, optimal cooking time, reheating properties, soup turbidity, textural attributes, and starch digestibility of dried noodles. Compared with low-temperature drying (50 and 60 ℃), high-temperature drying (70~90 ℃) significantly enhanced the soaking resistance of rehydrated noodles (hardness increased from 1.71 N to 12.01 N) and markedly shortened the optimal cooking time (from 155 s to 10 s) (P<0.05). In addition, high-temperature drying substantially decreased soup turbidity, indicating improved structural stability and eating quality. In vitro digestion experiments further demonstrated that high-temperature drying reduced the starch hydrolysis rate, lowering the predicted glycemic index (pGI) from 69.47 to 65.02. Notably, this pGI value was even lower than that of commercially available dietary-fiber-fortified noodles marketed for glycemic control (pGI=66.97), underscoring the strong potential of high-temperature drying to reduce the glycemic index (GI). Overall, high-temperature drying was shown to improve soaking resistance, enhance serving efficiency, and promote slow-release starch digestion in dried noodles. These findings provide a solid theoretical basis and a feasible technological pathway for developing high-quality, functional noodles tailored for foodservice applications.