The present invention relates to an apple brown rice noodle and a manufacturing method thereof, capable of enabling an eater to conveniently enjoy plentiful nutrients and tastes of an apple and brown rice by using an apple and brown rice as main ingredients and adding tea made of Acer mono leaves. The present invention comprises: a step of drying brown rice at 60-70C up to a moisture ratio of no more than 10%, and then, smashing the rice at 150-180 meshes to make brown rice powder； a step of drying barley at 30-40C up to a moisture ratio of no more than 15%, and then, smashing the barley at 150-180 meshes to make barley powder； a step of drying apple slices, of which thickness is 3-4mm, at -30C for the first 24 hours and at -15-20C for the rest, and then, smashing the slices at 150-180 meshes； a step of making dough water by mixing an apple extract with salt water； a step of adding the dough water to mixture powder, made by mixing 87-90 wt% of the brown rice powder, 7-10 wt% of the barley powder, and 6-12 wt% of apple rind powder, and then, primarily kneading the mixture； a step of primarily aging the primarily kneaded mixture in an aging chamber at 5C for 24 hours； a step of secondarily kneading the aged primarily kneaded mixture after steaming the mixture for 15 minutes； a step of secondarily aging the secondarily kneaded mixture in an aging chamber at 5C for 24 hours； and a step of forming the secondarily aged kneaded mixture into noodles through a forming machine and then packing and freezing the noodles.본 발명은 사과와 현미를 주재료로 하고, 고뢰쇠잎(고로쇠나무잎； 이하 고로쇠잎이라 함.)으로 제조한 차를 가미하는 등의 방법으로 사과의 현미의 풍부한 양양소와 맛을 간편하게 즐길 수 있는 사과현미국수와 그 제조방법에 관한 것이다.건조온도 60~70℃에서 현미를 수분율 10%이하로 건조시킨 후 150~180매쉬로 분쇄하여 현미가루를 제조하는 단계； 건조온도 30~40℃에서 보리를 수분율 15%이하로 건조시킨후 150~180매쉬로 분쇄하여 보리가루를 제조하는 단계: 3~4mm 두께로 얇게 슬라이스절단한 사과를 처음 24시간 동안은 -30℃, 나머지 24시간은 -15~20℃로 서서히 수분함유율 15%이하로 냉풍건조시킨 후 150~180매쉬로 분쇄하는 단계； 사과추출액과 소금물을 혼합하여 반죽수를 제조하는 단계； 상기 현미가루, 보리가루, 사과껍질가루는 87~90중량% : 7~10중량% : 6~12중량% :로 혼합한 혼합가루에
