Abstract: Fresh wet noodles are widely popular because they are healthy and convenient, as well as they are high in nutrition and have a smooth taste. With the improvement of people's living standard, a higher demand for fresh wet noodles' edible quality has been brought out. However, fresh wet noodles are often not easy to store due to high water content, and as the protein content of wheat flour sold in the market is generally low, fresh wet noodles produced by such wheat flour have not yet meet people's requirements for high quality. Curdlan powder can be made into a thermally irreversible gel which is colorless, tasteless, and odorless. Furthermore, curdlan has a great potential to be applied to fresh wet noodles to enhance the quality. Therefore, it is important to study the effect of curdlan on the quality of fresh wet noodles during and after cooking. In this paper, the effects of different additions of curdlan (0%, 0.1%, 0.3%, 0.5%, 0.7%, 0.9%) on the internal structure, textural properties and tensile properties of fresh wet noodles were investigated by using a physical property analyzer, and the effects of curdlan on the moisture distribution and moisture migration of fresh wet noodles during cooking were studied by using a nuclear magnetic resonance analyzer at optimal additions. The results showed that the fresh wet noodles structure was the best when 0.5% curdlan was added for the same cooking time, and the best cooking time was 7 min. The improvement of hardness, cohesiveness, chewiness and reversibility of fresh wet noodles showed a trend of increasing and then decreasing with the gradual increase in the addition amount of curdlan. The maximum value was reached when the addition amount of curdlan was 0.5%, and hardness and chewiness increased from 2 603.84 g to 5 694.77 g and from 1 403.89 g·s to 3 124.66 g·s, respectively, and cohesiveness and reversibility increased by 11.11% and 28.13%, respectively, compared with the blank group. The maximum tensile strength reached the maximum value of 44.39 g at 0.5% of curdlan addition, and the increasing percent was up to 71.06%; the maximum tensile fracture distance reached 98.80 mm at 0.3% of addition, and the increasing percent was up to 32.39%. At the optimal addition level (0.5%), it could be concluded that curdlan could promote the water migration rate during cooking of fresh wet noodles, but had no significant effect on water mobility. The addition of curdlan effectively improved the textural and tensile properties of fresh wet noodles, providing a new idea to improve the final quality of fresh wet noodles and further expanding the application of curdlan in fresh wet noodles.