The effect of different particle size bran, which was stabilized, on the whole-wheat flour noodle's quality and their storage stability was studied. The results showed: smoothness of the surface and hardness of the noodle increased, and the L* value decreased, while a* and b* values increased with the reduction of bran particle sizes, the significance level reached to P＜0.05; there was no sensible difference in the cooking qualities of the noodle added with different particle size bran; the optimal particle sizes of bran for the high quality whole-wheat flour noodle was ≥80 screen mesh; Acidity values increased as storage time prolonged. Acidity values were 3.33~3.75 mL/10g when stored for 8 months, which met the professional standard.