The invention relates to a method for reducing the intake of aluminum ions in starch noodles or vermicelli, and belongs to the technical field of starchy food processing. On the basis of a traditionalhanging method of a manual leakage starch noodles (vermicelli) technology (the specific technology is as follows: starchy sauce preparation, starch dough mixing, powder leakage, powder boiling, cooling, refrigeration, freezing, drying and packaging), konjac powder accounting for 0.08-0.5% of raw material starch by total dry weight is added in a starch dough mixing process, and the starch noodles(vermicelli) are prepared by the subsequent same technology, so that the dissolution of aluminum ions in the starch noodles (vermicelli) and the content of aluminum ions in blood, heart, kidney, liverand brain of mice can be effectively reduced. According to the aluminum-containing starch noodles (vermicelli) product obtained by the method of the invention, the dissolution amount and dissolutionrate of aluminum ions in the stomach are separately and significantly reduced by 15-20 mg/kg and 17-22% compared with that of products which are not added with konjac powder. Therefore, the method ofthe invention is beneficial to improving the safety of foods and developing green foods, and has broad market application prospect.