PURPOSE: A production method of rice noodles is provided to offer similar or better texture and palatability than conventional rice noodles using flour. CONSTITUTION: Rice bran with the average particle diameter of 50-80 meshes are roasted to obtain rice bran powder. 100 parts by weight of rice powder is mixed with a rice noodle mixture, and the mixture is inserted into a kneader for kneading. The obtained dough is inserted into an extruding molder, and steamed to obtain noodles. The noodles are cooled and aged. The aged noodles are soaked in alcohol and dried. The rice noodle mixture contains 20-70 parts by weight of roasted rice bran powder and 10-70 parts by weight of tapioca starch. The moisture content of the rice noodles is 30-60%. The rice noodles additionally contain 10-50 parts by weight of crushed rice. [Reference numerals] (AA) Step where Rice bran with the average particle diameter of 50-80 meshes are roasted to obtain rice bran powder； (BB) Step where mixture of 20-70 parts by weight of roasted rice bran powder and 10-70 parts by weight of tapioca starch about 100 parts by weight of rice powder is mixed with a rice noodle mixture, and the mixture is inserted into a kneader； (CC) Step where dough is inserted into an extruding molder and steamed to obtain noodles； (DD) Step where noodles are cooled and aged； (EE) Step where aged noodles are soaked in alcohol and dried본 발명은 미강을 이용한 중간수분 쌀국수 및 이의 제조방법에 관한 것으로 쌀가루 100 중량부에 대하여 평균입경이 50 내지 80 메쉬이며 열처리된 미강가루 20 내지 70 중량부 및 타피오카전분 10 내지 70 중량부를 포함함으로써, 기존의 쌀국수가 가지고 있는 품질저하를 최소화하여 조직감과 기호성이 우수할 뿐만 아니라 버려지는 미강을 활용하므로 농가 소득을 높일 수 있다.
