This research aims to explore the influence of acetate cassava starch on the edible quality of fresh noodles, wheat flour and acetate cassava starch were used as raw materials to make fresh noodles. Comparative analysis was cinducted on quality variations with different additive proportions of acetate cassava starch. The results indicated that acetate cassava starch decreased the peak, minimum and final viscosity of the mixed powder gelatinization, and reduced the attenuation value and setback value. The optimal cooking time of fresh noodles is shortened and the water absorption rate was increased. With the increase of acetate cassava starch, L* and a* values, the color of raw noodles was significantly improved (P<0.05), and the hardness, gumminess and chewiness of noodles were lower than those of the blank group, and the shear force of noodles increased. When the acetate cassava starch content was 6%, the sensory score of noodles was the highest, exhibited more compact gluten network structures in raw noddles, and demonstrated improved starch crystal structure in both raw and cooked noodles. In summary, the addition of 6% acetate cassava starch can effectively improve the eating quality of fresh noodles.