The naked oat noodle processing property and the quality evaluation were investigated.The noodles were prepared in 50 g batches by the single-factorial experiments which studied the mixing water contents and temperature of naked oat dough,the matching amount of wheat flour and salt solution on the sensory property.L934orthogonal experiment was carried out and the sensory evaluations indicated that these noodles revealed different scores in taste.The results showed that the optimal conditions as follows:the noodle had good sensory score at the condition of 45ml 100℃ water mixed 50g flour (90%NOF+ 10%WF) and 0.5% salt.The seven quality indexes of six different derived noodles had been measured with the texture analyzer in this paper,which revealed the possibility formulations of good quality oat noodle with acceptable quality.