Traditional production of glass noodles is a long and complicated processes mainly uses mung bean starch which is costly. This research aimed to study the extrusion effect of barrel temperature of zone 3 on size, cooking time and stability time (time until the noodles tear in boiling water) compared to the control, the commercial glass noodle produced by the traditional processes. The effects of using starch blends from mung bean starch (MBS) and pea starch (PS), potato starch (PTS), cassava starch (CS) and modified cassava starch (MCS) at the ratio of 80:20, 70:30, 60:40 and 0:100 (w/w) on the size and cooking properties of the glass noodles were investigated and compared to the control. Results showed that the increased barrel temperature of zone 3 of the extruder increased the size of the dried and cooked glass noodles. The starch blends of MBS and PTS glass noodle resulted to the highest cooking loss (7.94-25.09%). The cooking weights (%) of glass noodle were lower with the decrease of MBS followed with the increase of cooking losses (%) in most cases. However, the starch blends of MBS and MCS showed the lowest values of cooking loss at all ratios used (5.30-5.83%). The extruded glass noodles showed similar appearance with lower cooking time (2 min) and stability time (8 min) compared to the control (3 min and 20 min, respectively). Based on the results of this study, it can be concluded that the starch blends of MBS and MCS glass noodle yields cooking properties better than other types of starch blends for the extruded glass noodles.