Objective This study aimed to improve the on the storage quality of bubble green semidry noodles.Methods By adjusting the treatment pulse energy, pulse distance, and storage time of bubble green semidry noodles, the effects of these factors on the storage quality of bubble green semidry noodles were comprehensively analyzed. By comparing indicators such as microbial content, color difference, chlorophyll content, texture characteristics, moisture distribution, and protein secondary structure, the optimal parameters for pulsed light treatment of bubble green semidry noodles were determined.Results The optimal parameters for pulsed light treatment of bubble green semidry noodles were as followed: pulse energy of 900 J, pulse frequency of 20 times, and pulse distance of 5 cm. Under these conditions, effectively extending the shelf life of bubble green semidry noodles. Compared with the untreated group, pulsed light sterilization technology can improve the hygiene quality of semidry noodles and maintain better hardness, chewiness of texture qualities during the same storage time.Conclusion Intense pulsed light treatment is one of the effective methods to extend the shelf life of semi-dried Paopaoqing noodles. The semi-dried Paopaoqing noodles after treatment maintained a relatively low total number of colonies and better texture characteristics within a certain storage period.