The present invention relates to chopped noodles and a manufacturing method thereof. The method comprises: a grain powder manufacturing step of mixing and pulverizing various kinds of grains inserted into flour a natural seasoning material drying step of drying various kinds of vegetables and seafood forming natural seasoning a natural seasoning material pulverizing step of mixing and pulverizing the dried vegetables and seafood to manufacture the natural seasoning a noodle base kneading step of inserting the grain powder and the natural seasoning together with additional components, such as flour, Chinese yam, peanut powder, black sesame, white bean powder, etc., into water to knead the mixture a noodle elasticity reinforcing step of repeatedly performing a manner which extends the area of the noodle base kneaded by inserting the paste into a noodle maker or using a push bar, and then folds the noodle base to extend the noodle base again in order to improve the elasticity of noodle a chopped noodle forming step of cutting the noodle base into a shape of a surface having a constant width and length a first cooking step of inserting the made chopped noodles together with potato into water of 90 to 110C to heat the mixture and a second cooking step of inserting various kinds of vegetables and salt into a cooked material of the first cooking step to heat again the cooked material. Thus, unique odor of flour can be removed by the natural seasoning drying and pulverizing various kinds of crops, vegetables, seafood, etc. which are mixed with the flour when the chopped noodles are made, and at the same time, flavor and texture of the chopped noodles can be improved.본 발명은 칼국수와 이의 제조 방법에 관한 것으로서 밀가루에 투입되는 각종 곡물들을 혼합하여 분쇄하는 곡물 가루 제조 단계와 천연조미료를 구성하는 각종 채소 및 해산물을 건조하는 천연조미료 재료 건조 단계와 건조된 채소 및 해산물을 혼합 및 분쇄하여 천연조미료를 제조하는 천연조미료 재료 분쇄 단계와 곡물 가루 및 천연조미료를 밀가루 및 마, 땅콩 가루, 검은깨, 흰콩가루 등과 같은 첨가구성물과 함께 물에 투입하여 반죽하는 면베이스 반죽 단계와 면의 탄성을 향상시킬 수 있도록 제면기에 투입하거나 밀대를 사용하여 반죽된 면베이스의 면적을 확장한 후 접철하여
