PROBLEM TO BE SOLVED: To provide: a raw noodle shelf life improver that has less influence on the taste quality and flavor of a raw noodle and that exerts excellent shelf life improvement effect； a raw noodle with improved shelf life； and a method for improving the shelf life of a raw noodle.SOLUTION: There are provided: a raw noodle shelf life improver comprising ethanol, lactic acid, sodium lactate, reduced starch syrup containing 17 to 33 wt.% of a sugar alcohol having a polymerization degree of 3 and 13 to 29 wt.% of a sugar alcohol having a polymerization degree of 4 or more, and 1 kind or more organic acid selected from the group consisting of succinic acid, adipic acid, and phytic acid； also a raw noodle containing the raw noodle shelf life improver； and a method for improving the shelf life of a raw noodle characterized by adding the raw noodle shelf life improver to raw noodles.SELECTED DRAWING: None
