Two kinds of extruded brown rice flour were mixed with wheat flour at content of 0, 10%, 20%, 30%, 40% and 50%, respectively, to research the effect of the addition amount of brown rice flour on the cooking quality and texture property of the noodles. The results showed that along with the increasing of the addition amount of brown rice flour, the water absorption of noodle dry matter significantly decreased（P<0.05）, cooking loss rate of dry matter increased, cross-breaking strength of dried noodles increased at first and then decreased, and the hardness, chewiness and elasticity of cooked noodles decreased. The noodles, prepared with extruded brown rice flour with the moisture content of 30%, temperature of 80℃, screw speed of 220r/min, had lower cooking loss rate, higher water adsorption, hardness, chewiness and elasticity than that prepared with extruded brown rice flour with moisture content of 25%, temperature of 120℃, screw speed of 220r/min.