The present invention provides orientation degree controllable extruded quick-cooked noodles. The noodles are prepared from the following raw materials: 100 parts of flour, 1.2-30 parts of hydrophilic colloids, 0.02-0.1 part of an enzyme preparation, 0.2-0.4 part of dietary alkali, 0.5-2.5 parts of edible salt, 0-4 parts of monoglycerides and 0-15 parts of food ingredients. The preparation method comprises the steps of material mixing, blending, and extruding and shaping. In the blending process, the enzyme preparation is added. In the extruding process, a special shaping die device is used. With the help of the new extruding die device and using the enzyme adding and extruding technology, the orientation degrees and quick-cooking performances are controlled from the aspects of flour raw material selecting, hydrophilic colloid compounding, enzyme preparation controlling, food ingredient matching, extrusion operation parameter arranging, etc., so that the edible quality and product performance of the noodles are significantly better than those of the traditional noodles. Besides, the production operations are simple and feasible, and the orientation degree controllable extruded quick-cooked noodles are of great significances for the industrial development.