Abstract: Cassava flour noodle was prepared using cassava whole flour(No. 9,Huanan)instead of wheat flour as raw material,supplemented with wheat gluten、Xanthan gum and acetylated distarch phosphate as modifiers. The formula was optimized based on single factor and orthogonal tests,and sensory evaluation,cooking broken rate and cooking loss were determined. The optimal formula was as follows:6% of wheat gluten(g/100 g cassava flour),1.5% of Xanthan gum,9% of acetylated starch,1% of salt,56% of hot water(95±2)℃,g/100 g total raw material powder). Under the optimal formula,the cooking break rate and cooking loss rate were 0% and 7.8%,respectively,and no hydrocyanic acid was detected that mean it was safe for body health. The prepared cassava flour noodles were well met the dried noodle industry standard(LS/T 3212-2014),which indicated that it was feasible to prepare noodle using cassava whole flour as raw material.