Characteristic proteins of wheat varieties used for commercial production of dried noodles were identified using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), acetic acid urea-polyacrylamide gel electrophoresis (AU-PAGE), two dimensional electrophoresis coupled with MALDI-TOF/TOF mass spectrometry analysis (2D-MS). Noodle textural properties prepared from the wheat varieties were also evaluated. The results of SDS-PAGE and texture evaluation of the noodles showed that some high molecular weight glutenin subunits (HMW-GSs), including subunits 5 + 10, 1, 7 + 8, 7 + 9, 7, 13 + 16, 20, 2 + 12, and 4 + 12 were possible desirable subunits of noodle wheat variety. The AU-PAGE analysis of gliadin extracted from the noodle wheat varieties demonstrated that five wheat varieties (SJ, HMT, YJ, DZ, and ZM) consisted of 1BL/1RS translocations. But in view of the noodle textural properties prepared from the five wheat varieties, we can conclude that desirable HMW-GSs existed in the wheat varieties can make up for the defects brought by 1BL/1RS translocations. Further identification of characteristic proteins of the wheat varieties by 2D-MS demonstrated that β-amylase, serpin, and α-amylase inhibitor, etc. were also potential characteristic proteins that affected the application of wheat variety. The study provided useful information for the selection and genetic breeding of wheat variety used to commercially produce dried noodles.