The present invention relates to a method for manufacturing chopped acorn noodles realized by jelly rice crust resulting from acorn boiling being acquired, drying and grinding being performed thereon, and then it being mixed at a predetermined ratio with flour, table salt, alcohol, and corn starch. The present invention includes: a first step in which the jelly rice crust is acquired, the jelly rice crust being attached to a caldron as a result of acorn boiling in water for a predetermined period of time a second step in which moisture is removed from the acquired rice crust by the rice crust being continuously shaken for 180 to 200 minutes in a breezy place a third step in which the moisture-removed rice crust is dried for 24 hours in a drying space maintaining a temperature of 35 to 40 degrees Celsius a fourth step in which a grinding machine turns the dried rice crust into mesh minute particle powder within a powder particle size range of 150 to 250 a fifth step in which the minute-particle rice crust powder is collected while the rice crust powder is sieved a sixth step in which primary dough is produced by the rice crust powder and water being mixed with each other at a weight ratio of 19:1 a seventh step in which the primary dough is sealed with plastic and then ripened for 180 minutes in a refrigerator maintaining a temperature of 0 degrees Celsius an eighth step in which the ripened primary dough is mixed with flour, table salt, alcohol, and corn starch and then the mixture is put into a kneading machine for secondary dough to be produced a ninth step in which the secondary dough is sealed with plastic and then ripened for 180 to 240 minutes in a refrigerator maintaining a temperature of 0 degrees Celsius a tenth step in which the ripened secondary dough is spread and noodles 35 to 35 cm in length are produced therefrom and an eleventh step in which the obtained noodles are put into a container and finished by a sealing machine for heated sealing and packagi
