PURPOSE: A method for manufacturing noodle containing seaweed is provided to reduce damage of seaweed tissue, to suppress use of harmful calcium chloride, and to prevent spoilage.CONSTITUTION: A method for manufacturing noodle containing seaweed comprises: a step of soaking seaweed for one to one and half hours(S1) a step of washing the seaweed with fresh water(S2) a step of cutting the seaweed in a size of 3-4mm(S3) a step of adding 2-3 parts by weight of an emulsifier and stirring(S4) a step of injecting the emulsifier-mixed seaweed into a steam stirrer and stirring at 85-87 deg. C for two hours to quarter past two to make paste(S5) a step of mixing 100 parts by weight of seaweed paste, 0.8-1.2 parts by weight of agar, and 0.8-1.2 parts by weight of sodium alginate and stirring at 85-87 deg. C for 2 hours to quarter past two(S6) a step of cooling at 45-55 deg. C(S7) a step of injecting the seaweed paste(S8) and a step of dipping the injected seaweed in a solidifying solution for 4-7 minutes and solidifying(S9). The emulsifier is potassium phosphate dibase.COPYRIGHT KIPO 2013[Reference numerals] (S1) Soaking step of arranging and soaking raw seaweeds in seawater (S10) Preserving water manufacturing step of manufacturing preserving water by mixing cooking oil and a grapefruit seed extract (S11) Packing step of mixing the preserving water and seaweed noodle and arranging in a packing container (S12) Sterilizing step of sterilizing the packing container at 110-115°C for 20-25 minutes (S2) Washing step of washing the soaked seaweed with fresh water (S3) Finely cutting step of cutting the washed seaweed into the size of 3-4mm (S4) Emulsifier mixing step of putting an emulsifier into the finely cut seaweed and stirring (S5) Paste making step of making paste by injecting into a steam stirrer and stirring (S6) Stirring step of mixing and stirring raw seaweed paste, agar, and sodium alginate (S7) Cooling step of cooling the stirred raw seaweed (S8) Injecting step of inje
