To increase the proportion of purple sweet potato flour(PSPF)added in the noodles and improve its nutritional quality，Blending wheat flour with high content of PSPF (HPSPF )(50% wheat flour replacement rate) were used to make noodles. The paper investigated the effects of three different types of improvers, for gluten, Konjac glucomannan(KGM), Sodium stearoyl lactylate(SSL), on the cooking and sensory quality of HPSPF dried noodles. The results obtained with the use of response surface experiment showed that the addition of blending improvers of gluten (3.8%), KGM (0.7%), and SSL(0.06% )could significantly improve the cooking quality，texture profile and sensory quality of HPSP dried noodles, and the mentioned-above qualities of the products were similar to the normal dried noodles.