Abstract: Freezing technology was helpful to prolong the shelf life of frozen cooked noodles, but also caused damage to the internal structure of noodles. In addition, the uncontrollable temperature fluctuation during transportation, the textural properties of frozen cooked noodles were reduced during the freezing stage. However, the current research only focuses on the damage of long-term frozen storage to the textural properties of frozen cooked noodles without taking the freeze-thaw phenomenon into account, and the improvers used were lack of specificity. Curdlan, a kind of hydrocolloids with thermal gelling properties and freeze-thaw stability, can play an important role in the cooking and freezing stage of frozen cooked noodles. In this paper, the effects of curdlan (0-0.9% addition) on the textural properties (hardness, surface viscosity, tensile properties and chewiness (chewiness, firmness and internal viscosity)) of frozen cooked noodles treated by freeze-thaw cycles were studied by a texture analyzer. The results showed that during the freez-thaw cycles, the hardness, tensile properties, chewiness and firmness of frozen cooked noodles showed a decreasing tendency, and the surface viscosity and internal viscosity both increased. Curdlan was capable to inhibit the decrease of textural properties of frozen cooked noodles treated by freeze-thaw cycles. With the increasing addition of curdlan, the inhibition to the hardness, tensile properties, chewiness and viscosity (surface viscosity and internal viscosity) changes showed a tendency to increase and then decrease, while the firmness was increasing continuously. After adding 0.5% curdlan, the tensile properties showed the strongest increase, and the maximum tensile strength and the maximum rupture distance increased from 10.54 g to 20.13 g and 23.77 mm to 40.20 mm, respectively; Both the surface viscosity and internal viscosity decreased to the lowest value from 90.07 g·s to 70.82 g·s and 0.20 g·s to 0.13 g·s, respectively; After adding 0.9% curdlan, the maximum hardness and firmness was 1 247.78 g and 25.95 g, respectively. Therefore, curdlan was conducive to maintain the smoothness and chewiness of frozen cooked noodles. This paper would provide a new approach for improving the final quality of frozen cooked noodles and other quick-frozen food, and expand the application of curdlan in the quick-frozen food.