The present invention relates to a method for manufacturing noodles with chicken and vinegar comprising Tetraodontidae, which is manufactured by the following steps: adding 10 to 20 wt% of Tetraodontidae, 3 to 5 wt% of chicken, and 10 to 20 wt% of brisket to manufacture boiled meat broth mixing the boiled meat broth with dongchimi soup to manufacture meat broth for noodles with chicken and vinegar comprising Tetraodontidae adding 60 to 80 wt% of water, 5 to 15 wt% of dried Tetraodontidae, 5 to 15 wt% of dried Lentinula edodes, 3 to 10 wt% of dried anchovies, 5 to 10 wt% of apples, 5 to 10 wt% of pears, 5 to 15 wt% of green onions, 0.5 to 3 wt% of starch syrup and a Prunus mume extract and boiling the mixture concentrating the mixture to manufacture a Tetraodontidae-concentrated sauce adding boiled noodles of a 30-40 weight ratio to the sauce and mixing the noodles with the sauce pouring the meat broth for noodles with chicken and vinegar comprising Tetraodontidae and seasoning the noodles with a Tetraodontidae-mustard seasoned sauce and putting a Tetraodontidae flesh, which is finely cut on the noodles. The noodles with chicken and vinegar comprising Tetraodontidae are rich in nutrients have a refreshing taste without a greasy taste.COPYRIGHT KIPO 2018본 발명은 복어 10~20 중량부, 닭고기 3~5 중량부 및 양지머리 10~20 중량부를 함께 삶은 육수를 만든 후 동치미 국물을 배합하여 복어초계국수용 육수를 만드는 한편, 물 60~80 중량부, 건복어 5~15 중량부, 건표고버섯 5~15 중량부, 건멸치 3~10 중량부, 사과 5~10 중량부, 배 5~10 중량부, 대파 5~15 중량부, 물엿 0.5~3 중량부, 매실 엑기스를 넣고 장시간 끓인 후 농축시켜 복어농축소스를 만들고 상기 소스에 삶은 면 30~40 중량비을 넣고 비빔 후 복어초계국수용 육수를 붓고 복어겨자가미소스로 간을 하고 잘게 찢은 복어살을 얹어 제조되는 복어초계국수의 제조방법에 관한 것이다.
