The fresh wet noodle was made of sorghum-wheat blended flour. The effect of different flour blending ratios and the amount of thickening agents, including konjak gum, sodium alginate and CMC, on the quality of the noodle was investigated. The processing technological conditions of sorghum noodle were optimized by orthogonal experiments. The results showed that with the amount of sorghum flour increased in the blend, the rate of broken noodle and cooking loss increased, therefore, the noodle quality declined. The addition of any of the three thickening agents mentioned above could improve the noodle cooking quality to some extent, and sodium alginate showed the highest effect. When the addition quantity of sorghum flour was 10%, the blended flour was added with 0.4% sodium alginate, 3% salt and 37% water, the fresh wet noodle with good quality could be obtained by a series of traditional processing technology.