In order to improve Shaanxi traditional stretchy noodle's shelf life and follow a standard so that small enterprises can manufacture and sale the noodle at room temperature,the effect of the amount of water,salt,sodium carbonate and edible alcohol on the physical and chemical indexes with color,stretching length,fatty acid value,pH,texture,the total number of colony,mold count and fermentation degree of stretchy noodles stored at room temperature at different time(0,24,48,72 h) were studied.The single factor experiment determined the range and the orthogonal experiment determined the optimized process.The study showed that the stretchy noodle fermentation degree,total bacterial count and color aberration increased;pH,hardness,elasticity,chewiness and quality decreased with storage time.The deterioration of stretchy noodles quality during storage was inhibited by adding salt,sodium carbonate and edible alcohol.Edible alcohol had significant influence on fermentation speed,microbial quantity,and stretching length of the noodles.The result indicated that the storage time of stretchy noodles reached to 72 h with the optimized formula of 42% water,1% salt,3% edible alcohol,0.05% sodium carbonate.