Abstract: With the development of economy and the change of people′s living habits, the number of diabetic patients is gradually increasing.Experiments have shown that medicinal plants have potential hypoglycemic activity.With the addition of Amomum villosum powder, Astragalus powder, high amylose corn starch and gluten powder as independent variables, the predicted GI value and sensory score were used as dependent variables to conduct a four-factor three-level response surface experiment.The influencing factors of additive amount on predicting GI value were Amomum villosum powder, Astragalus powder, high amylose corn starch and gluten powder; the influencing factors of additive amount on sensory score were Amomum villosum powder, Astragalus powder, gluten powder and high amylose corn starch.The response surface model for predicting GI value was established(R²=0.986), in which the interaction between Amomum villosum powder and gluten powder, high amylose corn starch and gluten powder had significant effects.The response surface model of sensory score was established(R²=0.951), in which the interaction between Amomum villosum powder and high amylose corn starch, Astragalus powder and high amylose corn starch, Astragalus powder and gluten powder had significant effects.The best formula for low GI dried noodles is: Amomum villosum powder 2.98%, Astragalus powder 3.08%, White lentils powder 3%, high amylose corn starch 9.02%, gluten powder 6.02% and wheat flour 75.90%.The noodles prepared under these conditions had a predicted GI value of 53.37 and a sensory score of 83.7.In addition, in vitro starch digestion glucose hydrolysis rate of digestive juice in different time periods was lower than that of blank noodles, which likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.