Abstract: To address the issues of coarse texture, color deterioration, and reduced storage stability of whole wheat alkaline noodles caused by wheat bran, wheat bran was modified via microwave treatment, xylanase hydrolysis, and their combined treatment to investigate the effects of modifications on noodle quality. Polyphenol oxidase (PPO) activity was adopted as an index to optimize the modification process. The modified wheat bran was added back to prepare reconstituted whole wheat flour, whole wheat alkaline dough, and fresh wet whole wheat alkaline noodles. The effects of modification on the physicochemical properties of whole wheat flour, as well as the rheological characteristics, textural properties, cooking performance, and storage stability of corresponding dough and fresh wet noodles were comprehensively evaluated. The results indicated that microwave treatment significantly inhibited PPO activity in whole wheat flour, improved flour quality characteristics, and enhanced dough viscoelasticity, hardness, and chewiness, thereby optimizing dough processing performance. Enzymatic hydrolysis and combined treatments increased the antioxidant capacity of whole wheat flour but showed limited effects on flour quality and dough rheological properties. For fresh wet whole wheat alkaline noodles, microwave treatment improved cooking properties and texture, and all modification treatments enhanced noodle extensibility and toughness. Storage experiments showed that the microwave-treated group showed lower PPO activity, higher brightness (L^* values), delayed browning, and remarkably improved storage stability. In summary, enzymatic hydrolysis and combined treatments exhibited advantages in enhancing antioxidant capacity and improving the textural properties of whole wheat alkaline noodles, whereas microwave treatment achieved the best comprehensive performance in improving whole wheat flour quality, optimizing dough processing characteristics, and enhancing the overall quality of fresh wet whole wheat alkaline noodles.