Lotus leaf warm noodles, and a method for preparing the lotus leaf warm noodles are provided to prepare the warm noodles to which the functional component, nutrient, taste and perfume of lotus are adhered. Lotus leaf warm noodles comprise 5-10 wt% of the lotus leaves and trunk powder having a size of 150 mesh or more; 1-3 wt% of at least one powder selected from spinach, mulberry leaves, chlorella and a melanin pigment having a size of 150 mesh or more; 50-59 wt% of a wheat flour having a size of 150 mesh or more; 30 wt% of distilled water; 1 wt% of refined sugar; 1 wt% of noodle soda; and 3-5 wt% of a noodle conditioner.
