In order to inhibit the adhesion of cooked noodles, the modified soy bean phospholipid was used to prepare emulsion. Using surface stickiness detemmination， texture properties determination， color analysis, sensory evaluation and other test means, effects of emulsion soaking on the adhesion and eating quality of cooked noodle were investigated. And the mechanism of emulsion soaking affecting the adhesion of cooked noodles was investigated by friction coefficient and the particle size analyzer. The results showed that soaking noodles in the emulsion could significantly reduce (P<0.05) the surface stickiness of the cooked noodles and improve the adhesion between cooked noodles, and with the increase of oil mass faction， the particle size and concentration of the emulsion droplets were increased, the friction coffcient was de-creased. After soaking in the emulsion， the emulsion droplets adhere to the surface of the noodles， and improve the smoothness of the noodle surface and prevent adhesion of cooked noodles by ball-bearing fect. With the increase of storage time, the moisture content on the surface of the noodles decreases， and the emulsion droplets aggregate to forman oil film to keep the surface low stickiness. In addition, after soaked in the emulsion， the noodle brightness was im-proved (P<0.05), the reduction rate of noodle edible quality was delayed.