PURPOSE: A manufacturing method for noodle is provided by mixing flour and tree ear at a constant rate. CONSTITUTION: A manufacturing method for noodle which contains tree ear comprises 1) a step of obtaining a dough by putting flour, tree ear powder into kneader to salt water for 10-40°；C in order to let the weight ratio of flour and tree ear powder be 1:1-10:1； 2) a step of thinly spreading the dough in 1-5 mm thickness by pressing with a pressing roller； 3) a step of obtaining dried noodles by drying and pulling the noodles to a desired thickness； and 4) a step of cutting and packing the dried noodle. Compression by a press roller is made through a second compression which continuously pressures 4-6 time after passing a first compression which passes press roller one time. Drying process for the noodles is set at a condition of 30-40°；C and humidity of 60-80% for 5-20 hours. A manufacturing method for the noodles which contains tree ear comprises 1) a step of drying tree ear at 10-30°；C for 8-14 hour； 2) a step of manufacturing tree ear extract for 20-40°；brix after stirring, extracting, filtering, and extracting with reduced pressure by putting dried tree ear to ethanol； 3) a step of passing tree ear extract through activated carbon of 1,000-5,000 ppm； 4) a step of manufacturing composition containing tree ear by mixing water of 78-84 weight%, sweet potato starch of 0.2-0.8 weight%, gluten of 0.5-1.0 weight%, cyclodextrin of 0.2-0.5 weight% and tree ear concentrate 15-20 weight%； 5) a step of manufacturing dough by mixing composition containing tree ear 0.5-4 parts by weight about flour 100 parts by weight； 6) a step of thinly spreading in a thickness of 1-5 mm by compressing dough with a press roller； 7) a step of obtaining dried noodles by pulling noodle to a desired thickness； 8) a step of packing and cutting the dried noodles.본 발명은 목이버섯이 포함된 국수를 제조하는 방법에 관한 것으로, 보다 상세하게는 변비, 노화 방지, 동맥 경화 예방 등의 효과를 나타내는 목이버섯을 효과적으로 섭취하기 위한 국수의 제조방법에 관한 것이다.본 발명의
