PURPOSE: A manufacturing method for rice noodles is provided to have an effect of liver function improvement and to give a flavor sense of rice characteristics and chewier than existing noodles. CONSTITUTION: Water of 20 liters and clear liquor of 1 liter are poured into Rehmanniae Radix Preparata of 20kg and material 1 is manufactured by repeating nine times of steaming with vapor and drying work. Water of 60 liters is poured into Eucommia ulmoides of 5kg, Aurantii nobilis Pericarpium of 5kg, and kudzu of 5kg, and is boiled at a temperature of 90 deg. C for 48 hours, and liquid 1 of 20 liters is manufactured. The water of 60 liters is poured into milk vetch root of 7kg, tuckahoe of 7kg, and Paeoniae Radix of 7kg, and is boiled at a temperature of 90 deg. C for 48 hours, and liquid 2 of 20 liters is manufactured. Glycyrrhizae radix branches of 1kg and Cinnamomi Cortex branches and bark of 2kg are dipped in liquid 2, and material 2 is manufactured. A hard-boiled rice, and yeast, and water of 40 liters are injected into Atractylodis Rhizoma alba of 5kg, Cnidii Rhizoma of 5kg, and angelica gigas powder of 5kg, fermented at 40-50 deg. C for 72 hours, and filtered, and liquid 3 of 20 liters is manufactured. Liquid 1 and liquid 2 are poured into an oven with material 2, material 1 is also poured, and then water of 140 liters is poured. After boiling at a temperature of 90 deg. C for 48 hours, liquid 4 of 180 liters is manufactured. An extract of herb medicines is obtained by mixing liquid 3 of 20 liters with liquid 4 together. A nonglutinous rice of 13kg in a dehydrated state and a glutinous rice of 7kg are poured into the extract of herb medicines of 20 liters, and are pulverized after impregnation at 13-18 deg. C for 10 hours. A crushed material is steamed at a high temperature, rolled, drawn, and then dried by warm air and cold air. [Reference numerals] (AA) Rehmanniae Radix Preparata steamed and dried nine times, Material 1； (BB) Eucommia ulmoides, Aurantii nobilis Pe
