In order to improve the quality of dried noodle made of whole wheat flour with the bran treated by enzyme, the influences of processing technology (water addition, mixing time, water temperature, curing temperature and curing time) on the cooking and sensory quality of the noodles was studied by single factor experiment. The result indicated that the effects of processing technology on sensory quality of the noodles were significant, while were not on cooking quality. According to the single factor experiment, the optimal process condition were: water addition 40%, mixing time 3 min, water temperature 20 ℃, curing temperature 30 ℃ and curing time 30 min. The water addition of whole wheat noodle was 3%～7% higher than that of wheat noodles. The sequence of the effect of processing technology on quality of the dried noodle was water addition > curing temperature > mixing time > curing time > water temperature. The proper process control can effectively improve the quality of the whole wheat dried noodle with enzymatic treatment bran.