The present invention relates to a rice noodle manufacturing method and to rice noodles using paprika and, more particularly, to a rice noodle manufacturing method and to rice noodles using paprika for achieving healthfulness along with positive gustatory and visual effects by manufacturing rice noodles using the rich nutritional ingredients and unique taste and color of paprika. The rice noodle manufacturing method using paprika according to the present invention includes: a preparation step of washing harvested paprika, cutting the washed paprika into a predetermined size, and removing an inedible portion a paprika juice production step of producing paprika juice from the paprika obtained in the preparation step by using a juicing machine a primary mixing process step of producing primary dough by stirring 100 parts by weight of rice powder with 80 to 120 parts by weight of the paprika juice produced in the paprika juice production step a secondary mixing process step of producing secondary dough by adding 40 to 60 parts by weight of flour to 100 parts by weight of the primary dough and stirring the flour-added primary dough a tertiary mixing process step of producing tertiary dough by adding 2 to 5 parts by weight of paprika powder to 100 parts by weight of the secondary dough and stirring the paprika powder-added secondary dough a noodle forming step of producing the noodle by putting the tertiary dough into a noodle making machine and extruding it and a freeze-drying step of drying the noodle produced in the noodle forming step in a freeze-dryer.COPYRIGHT KIPO 2017본 발명은 파프리카를 이용한 쌀국수 제조방법 및 쌀국수에 관한 것으로서, 더욱 상세하게는 파프리카의 풍부한 영양성분 및 독특한 맛과 색상을 이용하여 쌀국수를 제조하여 미각적으로나 시각적으로 좋고, 건강에 유익한 파프리카를 이용한 쌀국수 제조방법 및 쌀국수에 관한 것이다.본 발명에 의한 파프리카를 이용한 쌀국수 제조방법은, 수확된 파프리카를 세척하고, 세척된 파프리카를 일정 크기로 절단하며, 불가식부를 제거하는 준비단계와, 상기 준비단계를 통해 얻어진 파프리카를 착즙기를 이용하여 파프리카착츱액을 생성하는 파프리카착즙액생성단계와, 상기 파프리카착즙액생성단계에서 생성된 파프리카착즙액 80 내지 120중량부를 쌀가루 100중량부와 교반하여 1차반죽을 생성하는 1차혼합공정단계와, 상기 1차반죽 100중량부에 대해 밀가
