The present invention relates to instant barley and red ginseng noodles and a method for manufacturing the instant barley and red ginseng noodles, in which barley and red ginseng are used as main ingredients so that nutrients of the barley and active ingredients of the red ginseng can be taken in with convenience and chewiness and in a tasty and nutritious way. The instant barley and red ginseng noodles are manufactured by the method including: a step of producing barley powder by mixing 50 wt% of barley powder obtained by grinding of barley dried to a moisture ratio of 10% or less to a particle distribution of 60 to 70 meshes with 50 wt% of taro dough water obtained by taro boiling, kneading the mixture, drying it to a moisture ratio of 10% or less, and then grinding it to a particle distribution of 120 to 140 meshes a step of producing red ginseng powder by freezing steamed red ginseng for 60 to 90 minutes at 10 degrees Celsius below zero to 20 degrees Celsius below zero, drying it to a moisture ratio of 10% for 24 hours in a dryer having a drying temperature of 30 to 35 degrees Celsius, and then grinding it to a particle distribution of 120 to 140 meshes a step of mixing 90 wt% of the barley powder with 10 wt% of the red ginseng powder a primary kneading step of kneading the mixed powder resulting from the mixing of the barley powder and the red ginseng powder with taro dough water at 60 degrees Celsius a secondary kneading step of performing rapid freezing on the dough lump at 40 degrees Celsius below zero after the primary kneading, ripening it for approximately 24 hours at a low temperature of 2 to 4 degrees Celsius, and then kneading it again for 30 minutes with dough water at 60 degrees Celsius a step of forming and producing the noodles by putting the dough lump into a noodle forming machine after the primary kneading, ripening, and secondary kneading and a step of boiling the formed and produced noodles, dewatering the noodles, rapidly freezing the noodles
