The effect of five kinds of emulsifier, CSL-SSL, SSL, SE, GMS and CSL, on water absorption, cooking loss, maximum tensile force, TPA (hardness, gumminess, chewiness), and shear hardness of the instant noodle dried by hot-air was studied. The result showed that the effect of SSL and CSL-SSL on the noodle quality was the most obvious and the optimal contents of them were 0.2%.