The effect of purple cabbage , wheat gluten, salt and sodium carboxymethyl cellulose (CMC-Na) on the quality of fresh wet noodles was obtained by single-factor experiments, and the parameters were optimized by response surface. The optimal working condition was: the amount of purple cabbage pulp 50%, gluten content 4.57%, salt addition 0.53%，CMC 0.5%. Purple cabbage pulp was mixed with flour for making the dough in the processing of the fresh wet noodles, without adding water. The nutritional components of purple cabbage were remained so as to improve the nutritional value of fresh wet noodles. The research established some theoretical basis for further application of purple cabbage in the flour products.