The effect of different ratio of highland barley flour to wheat core flour on frozen noodle quality was discussed with wheat core flour as control group. The results showed that along with the increase of the proportion of highland barley flour, the wet gluten content of mixed flour decreased gradually, while formation time and water absorption increased gradually; a good correlation was found between addition amount of highland barley flour and frozen noodle quality, the amount was significant positive correlation with formation time and water absorption, dry matter loss-rate and chewiness(P＜0.01), significant negative correlation with the wet gluten content (P＜0.01), with the freeze-thaw stability and TPA flexibility(P＜0.05); When the mixing proportion was in the range of 1∶5～1∶7, the cooking quality and freeze-thaw stability of the quick-frozen noodles were significantly improved, with weakened hardness, increased flexibility and sense value. The noodles with the optimal ratio of highland barley flour to wheat flour of 1∶6 got the optimal quality.