Un-extruded and extruded brown rice flour were mixed in different ratios of 0∶10, 3∶7, 4∶6, 5∶5, 6∶4, 7∶3 (w/w), the mixtures of brown rice flour were mixed with wheat flour (1∶1, w/w) to produce noodles, and the effect of ratios of un-extruded and extruded brown rice flour on the quality of the noodles were studied. The results showed that cooking loss of the noodles decreased, and the water absorption of noodles increased at first and then decreased with the increase of addition amount of un-extruded brown rice flour. Furthermore, the water absorption of noodles reached to the maximum when the un-extruded and extruded brown rice flour ratio was 6∶4. The bending distance and maximal shear force of dried noodles decreased significantly when the ratio of UEBR and EBR was more than 5∶5（P<0.05）. The maximal shear force of cooked noodles decreased with the increase of addition amount of un-extruded brown rice flour, and the hardness of cooked noodles showed an increasing trend at the ratio of UEBR and EBR as 0∶10～6∶4. Thus, the quality of brown rice noodles was the best at the ratio of UEBR and EBR as 5∶5.