Abstract: In order to solve the problems of poor smoothness, poor viscoelasticity and long cooking time in commercial dried fermented noodles, the effects of native potato starch, cassava starch and corn starch on cooking characteristics, texture characteristics and sensory evaluation of dried fermented noodles were studied by single factor experiment. The results showed that the addition of native tubers and cereals starches could improve the cooking and texture quality of dried fermented noodles, increase the sensory evaluation score, especially shorten the optimum cooking time. And combined with texture and sensory experimental data analysis, adding 10% cassava starch had the best improvement on the quality of dried fermented noodle. The cooking loss and optimal cooking time of dried fermented noodle were significantly reduced by adding 10% cassava starch (P<0.05), the reduction rate of cooking loss and the reduction rate of optimal cooking time were 30.18% and 18.73%, respectively, and the hardness, chewiness and resilience of noodles were significantly increased (P<0.05), sensory evaluation score (87.2) was also improved. This study has certain practical significance for improving the quality of dried fermented noodle.