Abstract: In order to investigate the effects of adding corn resistant starch (CRS) and sweet potato resistant starch (SRS) to starch noodles (SNs) on their physicochemical properties and structural quality, the changes in texture quality, breakage rate, sensory quality, microstructure, and in vitro digestibility of the two types of resistant starch noodles (RSNs) prepared with resistant starch (RS) added at 5.0, 7.5, 10.0, 12.5 and 15.0 g/100 g, respectively were measured. The results showed that the hardness and chewiness of both RSNs showed a decreasing trend when the addition amount of RS increases. The increase in the amount of RS added had a significant (P<0.5) impact on the cohesiveness of the SNs, but with a relatively small impact on elasticity. The increase in the amount of CRS added had no significant effect on the cohesiveness and elasticity of SNs. The crystallinity and breakage rate of the two RSNs increased with the increase of RS addition amount. The appropriate amount of two RS added to noodles was 5.0 g/100g. The 2 hours in vitro digestion rates of SRSNs and CRSNs were 20.2% and 23.3%, respectively, while the blank was 27.8%, indicating that both types of RSNs had good resistance to digestion performance.