Seasoned extruded noodles, commonly known as spicy strips, are popular snack foods but typically contain high levels of salt, which pose potential health risks. Quality deterioration of salt-reduced spicy strip blanks during storage was addressed, and product quality was optimized through the incorporation of compound improvers. Single-factor experiments combined with orthogonal design were used to evaluate texture and sensory characteristics and to determine the optimal formulation of the compound improver. The optimal formulation consisted of 10% glutinous rice flour, 1% yeast dietary fiber, 0.6% soybean lecithin, and 6% crystalline fructose. The effects of the compound improver on the quality of salt-reduced spicy strip blanks were further evaluated under accelerated storage conditions at 37 ℃. The results showed that, although certain quality parameters of the salt-reduced blanks with the compound improver differed from those of non-salt-reduced blanks, the addition of the compound improver significantly improved storage stability. Specifically, compared with the blanks subjected to 40% salt reduction alone, the compound improver reduced hardness changes by 39.56% and increased water content by 4.73% during storage. Fourier-transform infrared spectroscopy analysis revealed that the absorbance peak intensity ratio at 1 047/1 022 cm-1 in the compound improver group was lower than that in the 40% salt-reduced control group, indicating that the improver effectively inhibited starch molecular rearrangement during storage. This reduction in the ratio of ordered to disordered structures suggests delayed starch retrogradation and aging. Overall, the incorporation of the compound improver effectively retarded hardening and aging of salt-reduced seasoned extruded noodle blanks during storage. These results provide a theoretical basis and technical reference for optimizing salt reduction strategies in seasoned extruded noodle products.