The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the texture analyzer, had good correlation with the sensory scores by correlation analysis. The indexes were as followed: the hardness: guar gum < SSPS < SSL (P<0.05), the adhesiveness: SSL < SSPS < guar gum (P<0.05), the chewiness: guar gum < SSPS < SSL (P<0.05); sensory evaluation that guar gum > SSL > SSPS (P<0.05). That guar gum overall sensory score was better than the others, and it could decrease the aging process, and maintain the quality of fresh-wet noodle.