Researched the influence of buckwheat sprouts addition on the dry noodles cooking time, cookedoff rate, cooking loss. The experiment showed that the cooking time is gradually reduced with increasing the amount of buckwheat sprouts addition, cooked off the bar rate and cooking loss decreased then increased; cooked off rate and cooking loss in buckwheat sprouts addition 10% as minimum; considered the quality and nutritional value of buckwheat sprouts dry noodles, the appropriate addition of buckwheat sprouts is 20% to 25%.