<p>Wheat noodle processing involves multiple stages, including mixing, resting, sheeting, and cutting, followed by secondary treatments such as cooking and drying. While individual processing steps have been systematically studied to enhance product quality, the combined effects of different techniques on the physicochemical properties of dough and noodles remain less explored. Variations in processing parameters can significantly impact dough characteristics and overall noodle texture, highlighting the need for a comprehensive understanding of these relationships. Specifically, this study describes the effects of key processing on the gluten network structure, dough rheological properties, noodle cooking quality and texture, as well as the associated molecular mechanisms. Primary processing units, including mixing, resting, and sheeting, affect the water redistribution, starch-gluten alignment, and bond transformations within the dough, thereby promoting the formation of a more stable gluten network structure. Secondary processing steps, such as steaming, boiling, and drying, facilitate protein polymerization through additional intermolecular covalent cross-links, leading to the contraction of the gluten network and ultimately providing a unique texture to wheat noodles. Emerging technologies such as vacuum, ultrasound, microwave, infrared, high hydrostatic pressure, and plasma offer new opportunities to enhance processing efficiency and improve the quality of the final product. Understanding the molecular mechanisms governing protein interactions during key processing steps provides a foundation for optimizing noodle production. Finally, this review highlights the current challenges and future research directions in the study of wheat noodle processing, aiming to advance the development of wheat food science and industry through improved processing strategies and the application of new technologies.</p> Graphical abstract <p></p>