Making dried noodles with mixed wheat flour and yellow pea flour which was ground by Pin mill(PM), Roller mill(RM), Stone mill(SM) and Hammer mill(HM). The qualities of pea flour and the dried noodles were evaluated. The effect of milling method on the qualities of pea flour and the dried noodles was discussed. The result showed that The particle size of yellow pea flours milled by RM and PM are smaller with more uniformity than that milled by HM and SM. The particle size of pea flours (D［4,3］,D［3，2］,d(0.5),d(0.9))correlates very significantly negative with damaged starch content( r were -0.929,-0.708,-0.757,-0.978 respectively ); The pea noodles containing flour milled by RM were smoother, with better uniformity and appearance and higher score. Next was that by PM. While some granules can be seen on surface of the pea noodles which contained pea flour milled by HM and SM.The total scores of the noodles contain pea flour milled by RM and PM are 91.4 and 91.8 respectively, which were suitable to grind flore for making dried noodles than Stone mill and Hammer mill.