This study was investigated the effects of condensed phosphates (pyrophosphate, metaphosphate and polyphosphate) on the quality and self-life of wet noodle. The initial pasting temperatures were increased by the addition of pyrophosphate and metaphosphate, respectively, whereas those of propylene glycol and polyphosphate were decreased. Pyrophosphate showed the highest final viscosity, whereas metaphosphate showed the lowest. Setback of PG, polyphosphate, pyrophosphate and metaphosphate were all lower than the control. The water absorption ratios of PG and polyphosphate were increased compared to the control, whereas those of pyrophosphate and metaphosphate were decreased. The volume expansion ratios of PG and polyphosphate were slightly increased. Turbidities of PG and polyphosphate were lower than those of the control, whereas those of pyrophosphate and metaphosphate were increased in cooked noodles. The bacterial counts of wet noodles made with PG, polyphosphate, metaphosphate and pyrophosphate were all lower than those of the control after storage at 5$^{circ}C$.