Abstract: In this study, potato granule was added into flour with different proportions to make Chinese noodles and potato composite modified starch were used to improving the quality of potato noodles. The optimum weight ratio of potato granule:flour and addition of Pre gelatinized cross-linked starch, Oxidized cross-linked starch, Esterified crosslinked starch were obtained by the research of the pasting properties, breaking rate, cooking loss, texture characteristics, cooking properties and sensory evaluative of potato noodles. The results showed that, the optimum weight ratio was 20:80 (w/w), it has a significant(p<0.05)impact on springiness, chewiness, etc.;in the cooking experiment, the turbidity was lowest by adding 5% Esterified crosslinked starch, 4% Oxidized cross-linked starch, 5%Pre gelatinized cross-linked starch respectively and the water absorption increased continuously. In the sensory evaluation experiment, the highest total score of the indexes to the potato noodles were 31.2, 33.1, 34.6 when 6% Esterified crosslinked starch, 4% Oxidized cross-linked starch and 5% Pre gelatinized cross-linked starch were added respectively. The optimal potato composite modified starch for making potato noodle was esterified crosslinked starch by comprehensive comparison the result of the effect of three different potato compound modified starches in the experiment, and the optimal addition amount was 6%.