Abstract:The single factor and orthogonal design experiments were used to optimize the formula of highprotein nutrition and health-care fresh wet noodles.The sensory score and texture profile analysis（TPA）characteristics were used as indicators to investigate the powder of leaves of Premna microphylla Turcz.，soy protein isolate，gluten meal and glutamine transaminase.The experimental results showed that texture profile analysis（TPA）chewability was moderate and the sensory score was 98.5 points when the addition amount of leaves of Premna microphylla Turcz.was 2.0%，the amount of soy protein isolate added was 2.0%，the amount of gluten was 3.0%，and the amount of glutamine transaminase was 0.25%.Under these conditions，the highprotein nutritious health-care fresh-type wet noodles developed by the leaves of Premna microphylla Turcz.had a unique green color，a refreshing taste，a sweet aftertaste，and rich nutritional value.