The present invention relates to seaweed noodles with black bean sauce and a producing method thereof, comprising: a first seaweed noodles producing step of mixing red beans with seaweed powder to produce first seaweed noodles a second seaweed noodles producing step of kneading the first seaweed noodles with salty water to produce second seaweed noodles a third seaweed noodles producing step of compressing the second seaweed noodles a fourth seaweed noodles producing step of aging the third seaweed noodles at a low temperature a fifth seaweed noodles producing step of extruding the fourth seaweed noodles to form noodles a first black bean paste producing step of washing red beans and heating the red beans at a temperature of equal to or greater than 100°C to sterilize and apply steam to the same to produce first black bean paste a second black bean paste producing step of mixing the first black bean paste with a mold starter and propagating the mixture to produce second black bean paste a third black bean paste producing step of washing and heating black eyed peas at a temperature of equal to or greater than 100°C to sterilize and apply steam to the same to produce third black bean paste and a fourth black bean paste producing step of mixing the second black bean paste with the third black bean paste, salt, and purified water and aging the mixture at room temperature to produce fourth black bean paste. The present invention is to provide the seaweed noodles with black bean paste and the producing method thereof which provides premium noodles with excellent taste and nutrients as seaweed and red beans are used as ingredients for needles and uses no pigment but uses red beans and black eyed peas to produce the black bean paste, thereby providing health-beneficial noodles with black bean paste.COPYRIGHT KIPO 2016본 발명은 자장면 및 그의 제조방법에 관한 것으로, 팥과 미역가루를 혼합하는 1차 미역면 제조 단계와, 소금을 녹인 물과 상기 1차 미역면을 반죽하는 2차 미역면 제조 단계와, 상기 2차 미역면을 압착시키는 3차 미역면 제조 단계와, 상기 3차 미역면을 저온 숙성시키는 4차
