Abstract: The emulsifier for the quality improvement of noodles is a type of O/W milky liquid. The impact of the emulsifier on fine dried noodles and the appropriate adding quantity were studied with the Branbender Farinaceous Tester and the Branbender Tensile Tester. The results showed that this emulsifier improved the quality of fine dried noodles significantly. High quality fine dried noodles may also be produced from soft wheat flour by adding tiny amount of cheap additives such as inorganic salts or protein.