Mung bean is a kind of legume that is often eaten in Asian， especially Chinese. Previous studies have shown that mung bean has a variety of health benefits. However， the single method of mung bean consumption limits the increase in its consumption. This research aims to develop dried noodles with high mung bean content， good processing quality and good edible quality. In order to explore the impact of three pretreatment methods of crushing， superfine crushing， and extrusion on the quality of mung bean dough with an added amount of 4%~50%， rapidly viscosity analyzer， the mixing tester and the texture analyzer were used to measure the starch gelatinization characteristics， dough rheological characteristics and texture characteristics of flour， respectively. The results show that superfine pulverization and extrusion can improve the quality of noodles. This research expands the edible method of mung bean and provides a theoretical basis for the production of industrialized mung bean noodles.