Microwave treatment can improve the anti-digestibility properties of germinated highland barley starch. However, it remains to be verified whether these properties are retained in dried noodles. In this study, untreated highland barley flour (HBF), germinated highland barley flour (GHBF), and 300 W microwave-treated germinated highland barley flour (GMHBF) were adopted with wheat flour to produce dried noodles, to investigate the effects of microwave treatment on the quality of the blended noodles and postprandial blood glucose levels. Results showed that the GHBF group exhibited the highest cooking loss (10.27%) and the poorest textural properties due to structural weakening caused by the activation of endogenous enzymes during the germination process. Whereas in the GMHBF group, microwave-induced dielectric heating effects presumably promoted starch structural densification, resulting in a significantly lower cooking loss rate. At blending ratios of 30% and 50%, both tensile strength and breaking force were superior to those of the HBF group. Scanning electron microscopy confirmed that microwave treatment promoted the densification of the gluten network, with the GMHBF-50% group exhibiting the most uniform cross-sectional structure. Postprandial blood glucose response curves showed that the GMHBF-treated groups performed best, maintaining relatively stable blood glucose levels. Additionally, the GMHBF-50% group received the highest total score in sensory evaluation (87.30 points), achieving synergistic optimization of both glycemic control and sensory quality. In summary, 300 W microwave treatment effectively compensates for the quality deficiencies of germinated barley flour, and at a 50% blending ratio, it yields dried noodle products that combine good edible quality with low glycemic index characteristics.