Noodle is one of the traditional staple foods in China.Soybean dregs are rich in dietary fiber and lysine,which is the limiting amino acid in wheat flour.In order to improve noodle nutritional value,the ultrafine grinding soybean dregs were added into noodle to research the difference of the noodle qualities between with and without soybean dregs.The result showed that the noodle with the optimal qualities was that with 7.5%,80 Hz ultrafine grinding soybean dregs.The application of soybean dregs in noodle was improved by ultrafine grinding.