Malve nut gum (formed by cortex of Sterculia lychnophora expansion in the water) application in noodle products was studied. The effects of malva nut gum amounts at 0%、0.2%、0.4%、0.6%、0.8%、1.0% (w/w) on thermal mechanical properties, pasting properties, and texture, cooking loss, color of fresh noodles were studied. The results showed that appropriate amount of malva nut gum could enhance the thermal stability of starch, and inhibit starch staling. The malva nut gum had a significant influence on increasing water absorption and reducing cooking loss of noodles. Smooth sensory feeling of noodles was also improved. Color analysis showed that malva nut gum reduced the noodles brightness and became coffee color. In summary, the best overall quality of fresh noodles were obtained by adding 0.4%-0.6% malva nut gum.