Low field nuclear magnetic resonance (LF-NMR) was used to detect the relaxation time and proportion of water in different binding states in frozen cooked noodles， and the effects of cooking time and frozen storage time on water state and distribution of noodles before and after recooking were analyzed. The results showed that the water in frozen cooked noodles existed in three binding states: strong bound water(T21，0.20-0.69 ms. A21，3.97%-11.14%)， weak bound water(T22，1.44-3.77 ms. A22，5.87%-15.24%)and free water(T23，33.36-67.20 ms. A23，73.62%-89.68%). The bonding of water and macromolecular substances in noodles decreased， the water holding capacity of noodles decreased， the difference between water content in the center and edge of noodles gradually decreased， and the water gradient gradually decreased during frozen storage of 120 days. In addition， the water content between center and edge still shower significant difference for precooked noodles of 7 min and 9 min storaged till 28 days(P＜0.05)， But the water gradient disappeared for precooked noodles cooking for 11 minutes. Properly shortening the precooking time of noodles could prolong the retention time of noodle water gradient during frozen storage， and then improve the quality of frozen cooked noodles. The study will provide theoretical guidance for quality improvement of frozen cooked noodles during processing and logistics.