In order to investigate the effect of millet flour ratios on the quality, polyphenol content and antioxidant activity of fresh millet noodles, rheological properties and starch gelatinization characteristics of millet-wheat flour dough, and cooking properties, quality properties, polyphenol content and antioxidant activities of fresh noodles were investigated with addition ratios of mass fraction 30%, 40%, 50% and 60% millet flour (mass ratio of unextruded millet flour to extruded millet flour 1∶1) . The results showed that the formation time, stabilization time, peak viscosity, minimum viscosity, final viscosity and retrograde value of millet-wheat dough decreased, while the water absorption rate and total weakening degree increased compared to wheat flour dough, and the quality of mixture decreased significantly. The difference in the gluten strength of millet-wheat dough was small, while the differences of gelatinization characteristics were significantly associated with increased additions of millet flour. There were no significant changes in cooking loss rate and breaking rate of millet-wheat flour fresh noodles (millet noodles for short) when the millet flour addition ratio was lower than 50%, but the cooking loss rate and breaking rate of noodles increased significantly by 8.5% and 87% respectively when it was greater than 50%. L* decreased, a* and b* increased for millet noodles with increasing added ratios, as reflected by the worse color properties. Compared with wheat flour noodles, the hardness and elasticity of millet-wheat noodles decreased significantly, however, little difference was found in noodle texture characteristics with different millet flour addition ratios. The peak area of strongly bound water A₂₁ decreased, while that of free water A₂₃ increased in millet noodles, and the structure of gluten network was not tightly. In millet noodles, the contents of total phenols and total flavonoids were higher than that of wheat noodles, which increased in a rate of quadratic polynomial function with the increasing of addition ratios of millet flour, while free radical scavenging capacity of ABTS⁺ and DPPH and total antioxidant activity increased significantly. The optimal addition ratio of millet flour into noodles was 50% considering cooking characteristics, quality properties, and antioxidant activity, at which it not only improved healthy function of fresh noodles, but also enlarged its application scope without decreasing noodle quality.