In this paper, the effect of different mixing (vacuum, conventional and manual) and kneading (machine kneading, hand kneading and non-kneading) methods on the quality of frozen cooked noodles were studied. The different processing methods on the cooking and texture properties of the frozen cooked noodle were investigated, and by NMR analyzed the water changes, use SE-HPLC to analyze the changes in protein. The results showed that the frozen cooked noodlemixed in vacuum condition had the best texture and cooking properties, the highest percentage of A₂₁ and the lowest SDS extractability. It showed that vacuum condition could promote the cross-linking of gluten protein, make the gluten more continue and evenly, and combined with water more tightly; kneading process especially manual kneading could make the noodle with better cooking and texture properties, and the higher percentage of A₂₁, reduced the SDS extractability, showed that kneading specially by hand could make the gluten more complete and promote the combination of gluten with water.