In order to understand the structure properties of root crop starch noodle, three kinds of tapioca starch noodles (SC9, SC205, LMC), three kinds of yam starch noodles (GY2, SFY, MPY) and one kind of sweet potato starch noodle (XSSP) were used to study the structure properties. The results showed that the color, microstructure and crystallinity of starch noodle exhibited significantly differences among different varieties. XSSP starch noodle had the highest white index, while SFY starch noodle had the lowest white index. The special inner structure of starch noodles was composed of some broken starch granules and some gel-like substances from SEM. Yam starch noodles and sweet potato starch noodles showed a clear starch granule structure. Cassava starch noodles had the highest degree of gelatinization. The crystal structure of starch noodle was damaged, and the ratio of ordered structure to disordered structure of different varieties of root crop starch noodle was significantly different.