In this study, the potato whole flour was added to wheat flour with wheat gluten was auxiliary added to make potato noodle. Three groups of the potato powder noodles with different total flour content were studied from three levels: texture characteristics, microstructure and physicochemical properties of noodles. It was found that the potato powder had a certain effect on the mechanical properties of dough, the formation and structure of gluten network, and the cooking parameters and appearance of noodles. The results showed that the overall index was the best when the total amount of the potato powder was 20% (g/g) and the amount of gluten was 0.03% (g/g). It was also found that the effect of the potato powder on dough was bidirectional. The effect of the potato starch on the dough was negative, but the polysaccharides and protein in the potato powder may have a positive effect on the dough and gluten network. At the same time, the addition of wheat gluten can improve the stability of dough and the quality of noodles.