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Noodle making-cooking test has been shown to be one of the best methods to predict the suitability of flour samples for high quality noodles production. However, the test is time consuming and requires specialized personal and equipment. The development of quick and reliable instrumental methods to predict noodle flour quality is a clear progress. The objective of this study was to assess the ability of the Mixolab and the AlveoLab to predict the noodle processing quality of different commercial noodle flours. 80 commercial noodle flours were evaluated for their rheological properties using Mixolab and AlveoLab. Their resulted parameters were thereafter correlated with the technological tests using regression analysis method. The results showed a good prediction performance. With only Mixolab parameters used as model predictors, over 80% of samples have reached the acceptable risk for pre-noodles resting state score, taste score and total score. With the combination of Mixolab and Alveograph parameters, most of predicted values were improved, especially the percentage of samples predicted within the acceptable risk for dough sheet score and noodle color. They had improved from 75 and 74.4% to 87.3 and 89.9%, respectively. The results showed that using Mixolab and AlveoLab as instrumental methods to predict noodle flour quality was beneficial.