Dendrobium officinale (DO) is a well-known medicinal and edible plant, yet its impact on the quality of noodles has been infrequently reported. In this study, DO was incorporated into multi-grain flour in varying proportions (0, 2, 4, 6, 8%) to prepare noodles, and their quality was assessed. The percentage increase in DO decreased the cooking loss, whiteness, appearance, and taste of the noodles while simultaneously enhancing their water absorption, adhesiveness, smoothness, and starch digestion resistance. Lower supplemental levels of DO (2-4%) facilitated the water absorption of protein and the formation of a dense and extensive protein network surrounding the partially gelatinized starch, which was characterized by higher relative crystallinity. The highest sensory score (77.4) and greatest content of slowly digestible starch content (38%) were observed in the noodles containing 4% DO. Conversely, higher percentages of DO (6-8%) diluted and compromised the protein network in the cooked noodles, leading to water migration from protein to starch. The excessive polysaccharides from DO tended to complex with fully gelatinized starch, promoting starch aggregation and interactions between starch and non-starch components. This ultimately resulted in the highest adhesiveness and resistant starch content (34%) in the cooked noodles with 8% DO. These findings provide a reference for enhancing noodle quality by regulating the amount of DO added, thereby promoting the application of DO in cereal-based food products.