Provided is a frozen cooked noodle capable of maintaining a favorable texture even after thawing. A method for manufacturing a frozen cooked noodle, comprising: obtaining a noodle produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch； gelatinizing the noodle； allowing a composition comprising gelatin to attach to the gelatinized noodle thus obtained； and freezing the noodle attached with the composition.
