Noodle drying is a dehydration process， which enables to preserve noodles for a long time. The drying process governs the product quality， but it is difficult to control. Improper drying conditions not only consumes large amounts of energy but also result in noodle quality deterioration （noodle crisp， breaking and with more cooking loss）. Understanding of the law of the dehydration process of Chinese dried noodles is a meaningful way to set out the drying process parameter， which can also make the production stable， improve the product yield and quality， reduce energy consumption and reduce the production cost. In order to study the drying characteristics of Chinese dried noodle， the drying of fresh Chinese noodle was carried out under constant conditions （T=30， 40， 50 ℃；RH=65%，75%， 85%）. Four mathematical models were used to fit the drying process. Drying experiments were performed in a moisture analysis platform， which supplied stable drying conditions. The weight loss of dried noodle was recorded by Balance Link 2.20 （Mettler-Toledo Group， Zurich， Switzerland） on line and the initial moisture content of the sample was determined by the air-oven method at 130 ℃（4 h）. A similar behavior was observed under all drying conditions. Equilibrium moisture content （EMC） varied with temperature and relative humidity （RH） of drying medium. Drying condition with higher temperature has a higher drying rate and a lower EMC. In contrast， lower relative humidity has a higher drying rate and the lower noodle EMC. RH had a greater influence （F = 422.36**） on EMC than of the temperature （F = 68.80**）. The drying rate increased at first 10min then decrease with the moisture content reduced. When noodle drying rate increased， process the internal and external temperature is gradually uniformity， and the noodle drying process can be assumed to be isothermal. The results showed that， drying at a temperature of 40 ℃， RH of 75% is a reasonable setting for noodle drying process and had high heat energy utilization， which can benefit to noodle drying process adjustment and control. Page model was found to the best to describe the drying characteristics of Chinese dried noodle. The effective moisture diffusivities values of dried noodle ranging from 3.17×10-11m2/s to 3.81×10-11m2/s. This study also provides a theoretical basis to understanding of the dried noodles characteristics and some useful experience for settings drying medium parameters.