To develop blood glucose-regulating health products enriched with polysaccharides and polyphenols, Pueraria lobata polysaccharides (PLPS), lotus seed polysaccharides (LSPS), adzuki bean polyphenols (ABPP), and mung bean polyphenols (MBPP) were evaluated using an in vitro digestion and fermentation model. Physicochemical properties, simulated digestion and fermentation patterns, and inhibitory activities against α-amylase and α-glucosidase were investigated. Based on these results, a noodle formulation was optimized and designed using polysaccharides and polyphenols. The results showed that PLPS had significantly higher total sugar (858.92 mg•g-1) and uronic acid content (220.81 mg•g-1) than LSPS (655.36 and 151.39 mg•g-1, respectively), whereas ABPP had significantly higher total phenolics (54.23 mg GAE•g-1) and flavonoids (18.07 mg GAE•g-1) than MBPP (39.29 and 8.34 mg GAE•g-1, respectively). During in vitro digestion, polysaccharides were not decomposed, whereas polyphenol content increased by 1.87- to 2.42-fold. After in vitro fermentation, polysaccharide and polyphenol contents decreased by 53.52%~57.15% and 35.21%~43.53%, respectively, pH value decreased by 13.84%~25.71%, and short-chain fatty acid content increased by 1.52- to 2.43-fold. Additionally, all four components exhibited inhibitory effects on both enzymes. After further optimization, a noodle formulation with low cooking loss (6.31%) and breaking (9.54%) rates was developed, comprising water (50 g), PLPS and LSPS (0.6 g), ABPP and MBPP (0.6 g), and salt (2 g). In conclusion, the four polysaccharides and polyphenols exhibited inhibitory activities against α-amylase and α-glucosidase, with digestion promoting polyphenol release, thereby allowing gut microbiota to utilize the four compounds effectively yet differently. The high-quality noodle formulation developed in this study provides a reference for the development of blood glucose-regulating staple foods.