Provided is frozen cooked noodles capable of maintaining a favorable texture even after thawing. A method for manufacturing frozen cooked noodles, comprising: obtaining noodles produced from raw material flour comprising 5 to 80% by mass of processed tapioca starch gelatinizing the noodles allowing a composition comprising collagen peptides to attach to the gelatinized noodles thus obtained and freezing the noodles attached with the composition.
