In order to improve the nutrition and health quality of traditional rice noodles, a special compound rice noodles was developed, using traditional rice noodles technology based on traditional recipe for strengthening spleen diet "Yang chun bai xue cake". In this study, the influence of the amount of single accessories for the recipe (poria cocos, yam, lotus seed, euryales semen) on the quality of rice noodles was used to determine the composition ratio of compound accessories. The amount of compound accessories, xanthan gum and water in the compound rice noodle formula was optimized, and the texture characteristics, product aging degree and the sensory quality of the compound rice noodles were selected as quality evaluation indicators. Therefore, the best formula of compound rice noodles with strengthening spleen diet was selected. The research results showed that the best formula for compound rice noodles with strengthening spleen diet wa as follows: indica rice powder 72 g, compound accessories 8 g (poria cocos, yam, lotus seed and euryales semen=1∶1∶1∶1) , xanthan gum 0.08 g and water 165 g. The compound rice noodles prepared with this formula had the best quality. This research also provides new ideas for the research and development of special compound rice noodles.