In order to prolong the shelf life of semi-dried noodles at normal temperature, In this paper, the effects of different water activity lowering agents on water activities were investigated，A combination of 3% sorbitol solution, 0.10% propylene glycol, 2% salt, 0.8% complex phosphate reduced the water activity of semi-noodles from 0.945 to 0.867. Then changes in total plate count (TPC), water content, water activity, texture and sensory quality of the semi-dried noodles of the reducing the water activity group, the deoxygen packaging group and the combined action group were measured. The results showed that compared with the control group, the three experimental groups effectively prolonged the shelf life of the semi-dried noodles, and extended for 3 days, 7 days and 48 days, respectively. The combined action group synergistically inhibited the growth of microorganisms, and the speed of water dispersion was slow, while the speed of deterioration of texture and sensory was obviously slowed down.