The objectives of this paper were to study the processing characteristics of mung bean-wheat flour and the quality of the dried noodles made by mung bean-wheat flour with different mung bean flour portions. The results are as follows: within increasing the addition of mung bean powder, the portion of wet gluten was dropping,and the stabilization time was dropping so that the forming of the gluten network structure of dough was insufficient and the ability to mix was decreased； the peak viscosity, low viscosity， attenuation time, final viscosity, setback, and peak time constantly decreased while the pasting temperature continuously increased leading the quality of processing characteristics of the mixed powder tended to be worse; the cooking time and loss increased, water absorption rate increased at first and then decreased and reached the maximum value when the added amount was 30%; hardness, elasticity, gum viscosity, chewing ability and recovery gradually increased, and the ratio of fracture distance increased at first and then decreased and reached the maximum value when the added amount was 30%; and in the amount of more than 50%, it was impossible to make the mung bean dried noodles.