Provided are dried noodles having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried noodles comprises a drying step of drying noodle strands to reach the percentage of water content of 15% or less under an environment maintained at a temperature of 30 to 50°C and humidity of 60 to 80%； a cooling step of cooling, after the drying step, the noodle strands for 15 to 60 minutes under an environment maintained at a temperature of 15 to 25°C and humidity of 40 to 70%； a packaging step of packaging, after the cooling step, the noodle strands； and a heating step of heating, after the packaging step, the noodle strands for 15 minutes to 120 minutes under an environment maintained at a temperature of 30 to 40°C.
