Abstract: In order to reduce the cooking loss and broken rate of tatary buckwheat noodle,the ultra-micro kelp powder was added in the noodle by extruding method. Based on single factor experiment,using cooking loss as the index,Box-Behnken response surface mothology was applied to research the optimum technology for extruded tartary buckwheat kelp noodle processing. Subsequently sensory evaluation was carried out to estimate the wheat, pure tartary buckwheat and tartary buckwheat- kelp noodles, following the comparison of total phenolics and flavonoids,DPPH radical scavenging activities and reducing powers. The optimal technological conditions were as follows:7.97% of kelp,98.80% of water,1% of salt into the dough following proofing at 50 ℃for 29 min. As to the rank of sensory scores was that tartary buckwheat-kelp noodle was higher tatary buckwheat noodle whereas the rank of antioxidant activities was tartary buckwheat kelp noodle>tatary buckwheat noodle>wheat flour noodle,leading to a positive effect on sensory evaluation and antioxidant activity.