In order to simplify the procedure of determination of cooking loss rate of dried noodles, and improve the efficiency of determination, a new determination method was established.A certain weight of dried noodles was cooked,and the cooked noodle was evaporated to constant weight in an air oven. The ratio of lost weight and original weight was defined as noodlecooking loss rate. The results exhibited that a positive linear correlation between new method and the method in the industrial standard was y=1.0824x-0.00598,which was statistically significant(F=20.154,P＜0.001) , and the coefficient of determination R2=0.9466（P＜0.01). New method can be used to determine noodle cooking loss rate instead of that in industrial standard at a certain extent.