ArabiNO_xylan was extracted from wheat bran and added into fresh wet noodles. The rheological properties of gluten protein in flour， the gelatinization properties of starch as well as the cooking and textural properties of noodles were measured to analyze effects of different mass fractions of wheat bran arabiNO_xylan (WBAX) on the properties of fresh wet noodles. The results showed that the addition of WBAX has a weakening effect on the formation of gluten. However， as the addition of WBAX increased， the peak viscosity and final viscosity in starch grew up， the disintegration value of the gelatinization process reduced， the dry matter loss rate of the noodles decreased， and the water absorption， hardness and chewiness of the noodles increased. Higher addition of WBAX (3% and 4%) limited starch swelling and reduced its cracking， and 4% WBAX had the best effect on improving the properties of fresh wet noodles.