Abstract: To explore the effect of peanut protein powder on the quality of mung bean noodles, peanut protein powder was added to mung bean-wheat mixed powder at different proportions (10%,15%,20%,25%,30%) to investigate its effects on the farinograph properties, tensile properties, gelatinization properties, and protein secondary structure of dough, as well as the texture properties, cooking properties, and sensory quality of noodles. The results showed that the incorporation of peanut protein powder significantly increased the water absorption rate of the blended powder, while decreasing its peak viscosity, minimum viscosity, attenuation value, retrogradation value, tensile resistance, and tensile area. Protein secondary structure analysis indicated that with the increase in peanut protein powder addition, the total content of α-helix and β-sheet in the dough sheet first increased and then decreased, whereas the total content of β-turn and random coil first decreased and then increased. When the addition amount of peanut protein powder reached 15%, the total content of α-helix and β-sheet in the dough sheet peaked at 48.01%. Starch-protein staining of the dough sheet revealed that at the 15% addition, the dough sheet formed a large number of dense, orderly network structure that uniformly encapsulated starch granules. In contrast, when the addition ratio of peanut protein powder ranged from 20% to 30%, optical micrographs showed that the integrity of the gluten network structure was destroyed, the structure order deteriorated, and starch granules could not be effectively encapsulated. The addition of peanut protein powder significantly enhanced the hardness and chewiness of the noodles. At the 15% addition levels, the noodles cooking loss rate was the lowest, and the sensory score was the highest. In summary, the addition of 15% peanut protein powder had a positive effect on dough characteristics and noodle quality.