Abstract: According to main characteristics of semi-dry noodles, main reasons for deterioration of semi-dry noodles and main sources of microorganisms in semi-dry noodles were expounded, including raw materials, technology, moisture and other aspects．Methods of prolonging shelf life in production and processing of semi-dry noodles in China were expounded．Problems of existing sterilization process were discussed．A solution for high temperature and high humidity sterilization was proposed．Methods of prolonging shelf life of semi-dry noodles were prospected．