In order to solve the problems that the porous structure of fermented vermicelli during fermentation destroys the gluten network structure, the low-temperature drying process can not cause protein denaturation, and the gluten network is well cross-linked, which makes it easy to break and not resistant to cooking. The effect and mechanism of medium-high temperature drying on the quality of fermented dried noodles was investigated. Medium-high temperature drying could promote gluten protein cross-linking and improve noodle quality. The temperature was raised to 65 or 80 ℃ at different stages (beginning, middle and end) of the low-temperature drying process corresponding to different moisture contents of the products (high, medium or low), respectively. The moisture content, colour and flexural properties of the dried noodles were determined, as well as the texture and tensile properties of the cooked noodles. The pasting properties and dynamic rheological properties of starch as well as the changes in the contents of gluten macromers and free sulfhydryl groups were further analysed. Compared with the control group, high temperature drying could improve the flexural strength of dry noodles (up to 39.72%); medium-high temperature drying increased the water absorption of the dry matter in the cooked noodles (up to 27.73%), increased the hardness of the cooked noodles (up to 9.21%) and decreased the surface viscosity (up to 59.16%). The results indicated that high temperature drying promoted protein cross-linking, strengthened the gluten network structure, and reduced starch swelling and granule disintegration. The findings have important implications for improving the quality of fermented noodles.