An object of the present invention is to provide a method for producing an untangling-improving agent for inhibiting quality deterioration such as a difficulty in untangling after storage and efficiently producing tasty noodles, and to provide noodles prepared by using the untangling-improving agent. The untangling properties of noodles can be improved, and at the same time, the elasticity and chewiness of noodles can be maintained by adding, to noodles, an untangling-improving agent for noodles obtained by incorporating monoglycerol fatty acid ester and protein, wherein the monoglycerol fatty acid ester and protein are in the emulsified state.
