Corn flour modified by Lactobacillus plantarum fermentation was used as raw material, orthogonal tests based on three single-factor experiments of the addition of gluten, Sa-son seed gum, and xanthan gum were conducted. The optimal processing technique to make corn noodles from fermented corn flour was determined by penetration energy measurement and sensory evaluation. Single-factor experiments and orthogonal tests revealed that the optimal processing technique was as follows: adding 6% gluten, 1.2% Sa-son seed gum, and 0.6% xanthan gum. Under this condition with the optimal cooking time of 7 min, the water absorption rate and absorbance of the corn noodles were 159%, and 0.119, respectively, with less cooking loss and turbidity. In comparison, corn flour made from unmodified flour could not form a dough under this condition.