In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles. In the present study, the texture indices were measured, and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors. The results showed that with the increase of the addition amount of oat beta-glucan, recooking water absorption, pre-cooking loss and recooking loss presented the first increase and then decrease. The quality characteristics of cooked noodles such as the hardness, springiness and chewiness presented the first decrease and then increase. When the additive amount was 0.00% to 0.06%, the adhesiveness and chewiness of frozen cooked noodles were significantly reduced (P＜0.05), with the increase of addition amount from 0.06% to 0.90%, and the chewiness of frozen cooked noodles were increased obviously (P＜0.05). The moisture distribution of noodles determined by NMR imaging was affected by the addition of beta-glucan to some extent. Besides, the beta glucan after enzymatic hydrolysis showed notable improvements on chewiness, adhesiveness and tensile properties of frozen cooked noodles.