PROBLEM TO BE SOLVED: To provide a multilayer noodle which includes wheat bran useful as a functional food and also has an excellent texture, flavor and appearance and a manufacturing method thereof.SOLUTION: The multilayer noodles include: an outer layer which forms the surface of the noodle and which contains 5 to 30 mass% wheat bran relative to raw material noodle flour and an inner layer which is present inside the outer layer and which contains 20 to 90 mass% wheat bran relative to raw material noodle flour. The wheat bran content relative to raw material noodle flour in the inner layer is higher than that in the outer layer. The manufacturing method of the multilayer noodle includes the steps of overlaying an outer layer noodle strip made from a noodle dough for the outer layer on an inner layer noodle strip made from a noodle dough for the inner layer, and rolling the overlaid layers to make a noodle strip having a multilayer structure. The noodle dough for the outer layer contains 5 to 30 mass% wheat bran relative to raw material noodle flour and the noodle dough for the inner layer contains 20 to 90 mass% wheat bran relative to raw material noodle flour. The wheat bran content relative to raw material noodle flour in the noodle dough for the inner layer is higher than that in the noodle dough for the outer layer.
