Abstract: The effects of blanching liquid from Premna microphylla Turcz leaves on cooking, texture property and antioxidant capacity of potato noodles were studied. The results showed that, compared to that of ordinary noodles, the hardness, chewiness, elasticity and sensory score of potato noodles added with blanching liquid were significantly increased (p<0.01). The total reducing power, ABTS⁺ free radical scavenging activity and the total antioxidant capacity (FRAP values) of various digestive juices including mouth, stomach and small intestine in vitro were also significantly enhanced (p<0.05). The results of farinogram properties and viscosity properties exhibited that the blanching liquid could increase water absorption, stability time, formation time, hold viscosity, final viscosity, peak viscosity, breakdown value, retrogradation value and reduced the weakening degree of potato flour mixed powder. The scanning electron microscope images showed that the exposed starch granule decreased and the mesh structure was improved after the potato dough was added in 9% of blanching liquid. These data suggested that it could enhance the physicochemical and technological properties of potato for noodle processing. The quality of potato noodle could be significantly improved.