Abstract: In order to make use of the abundant nutrinion component in sweet potato stem apex, the effects of different addition of its powder and starch phosphate on four qulity indices of the dried noodle such as broken ratio, cooking time, cooking loss, cooked noodle’s broken ratio and water absorption were studied. The results indicate that different addition of the sweet potato stem apex powder and starch phosphate has significant effect on the noodle’s broken ratio, and the two additions have an interactive impact on each other. The addition of the sweet potato stem apex powder has no significant effect on the cooking time, cooking loss, cooked noodle’s broken ratio and water absorption, but different treatments and addition of starch phosphate have significant on the four quality indices that mentioned above. Through the comprehensive competitive analysis of the results of the four quality indices, the optimum formula of dried noodle is that the ratio of wheat flour, the powder of sweet potato stem apex and starch phosphate is 100︰1.5︰7. Comparison with the dried noodles in sale, it can be concluded that the nutritional and good quality dried noodles which are made of the sweet potato stem apex powder can be produced.