Abstract: This study was aimed to explore the feasibility of using yeast extracts (YEs) to reduce salt content in dried noodles and the effects of YEs on the rheological properties of dough, the structure of dough sheets, and the edible quality of salt-reduced dried noodles. Different types of YEs (YE1—YE7) were added to wheat flour in the same proportion and two control groups with normal salt addition and 25% salt reduction were set. The effects of the YEs on the gelatinization and viscosity properties of wheat flour, the farinograph and extenograph properties of dough, and the content of free sulfhydryl and disulfide bonds in dough sheets was measured. Furthermore, the effects of YEs on the cooking properties, texture, and sensory quality of salt-reduced dried noodles were evaluated. The results showed that YE4 and YE7 significantly increased the saltiness and aroma of salt-reduced dried noodles. Their comprehensive sensory scores were higher than those of the control group without adding YEs. The seven types of YEs determined in this study were found to weaken the gluten network, increase the water absorption rate and the degree of softening and extension length of the dough, and reduce the stability time, farinograph quality number index, and resistance to extension and extension scale of the dough. In addition, the YEs enhanced the extensibility of the dough and disrupted disulfide bonds between gluten protein molecules, weakening the degree of cross-linking between gluten protein molecules. Meanwhile, it was found that YEs inhibited starch gelatinization, increased the breakdown and deepened the color of the dried noodles. Consequently, the cooked noodles exhibited a decreased degree of hardness, elasticity, chewiness, and other texture properties to some extent, with significant differences in the effects of different types of YEs on the cooking properties of the dried noodles. YEs can improve the flavor of the salt-reduced dried noodles, but they can also negatively affect their quality. This study provides a valuable reference for the potential use of YEs in salt-reduced dried noodles, demonstrating practical significance.