The quality, energy consumption and comparative analysis of pulse spouted bed microwave freeze-dried (PSBMFD) noodles and traditional electric heating freeze-dried (CFD) noodles were determined using wet noodles as the experimental material. The results showed that the rehydration time, rehydration ratio and hardness values of PSBMFD noodles before and after rehydration were 150 s, 3.07, 4 692.36 g and 520.45 g respectively. The uniformity of moisture content, color difference and shrinkage ratio of PSBMFD noodles were 94.51%, 94.31% and 92.23% respectively. The aggregate score of sensory evaluation, drying time and total energy consumption of PSBMFD noodles were 8.2, 3.5 h and 8.05 kWh/kg respectively. PSBMFD technology can effectively improve the uniformity and quality of freeze-dried noodles. Furthermore, PSBMFD significantly shortened the drying time (58.83%) and reduced the energy consumption of freeze- dried noodles (66.63%) compared to CFD.