The effects of vacuum freeze-drying on noodles quality were studied. Nuclear magnetic resonance experiments showed that the curing time for fresh noodles would be better controlled in the range of 8~16 min. At this time, starch and protein reacted fully with water, and the internal reticular structure became more stable. These holes inside the internal reticular structure were uniform with the diameter about 27.1 μm detected by SEM. The particles in the soup after cooking the curing freeze-dried noodles were smallest, which was mainly distributed from 0.10 μm to 2.00 μm.